| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Sauces and, Marinades | 1 | Servings | |
INGREDIENTS
| 3 | tb | Butter |
| 3 | tb | Flour |
| 1 1/2 | c | Canned bouillon; soup stock or vegetable stock |
| 1/2 | ts | Thyme |
| 1 | Sprig parsley | |
| Salt and freshly ground pepper |
INSTRUCTIONS
Melt the butter in a heavy saucepan over low heat. Add flour and blend well over medium heat. Reduce heat and simmer for several minutes. Heat bouillon or stock, stir into the roux (flour and butter mixture) and continue stirring until sauce thickens. Add herbs, reduce heat and simmer for several minutes. Correct seasoning. Serve with meats or other dishes or use as base for Bordelaise sauce. Recipe by: James Beard Posted to MC-Recipe Digest V1 #761 by C4 <c4@groupz.net> on Aug 26, 1997
A Message from our Provider:
“Jesus is my Lifeguard!”