| 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
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