Yield: 16 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Margarine or butter |
| 1 \N | Thin slice onion |
| 2 tablespoons | All-purpose flour |
| 1 cup | Beef broth |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| ¼ cup | White wine |
| 1 tablespoon | Chopped fresh parsley |
| 1 tablespoon | Chopped gherkins |
| 1 tablespoon | Finely chopped onion |
| 1½ teaspoon | Chopped fresh or 1/2 ts Dried chervil leaves |
Try with beef, veal or fish. Heat margarine in 1-½-quart saucepan over low heat until melted. Cook and stir onion in margarine until onion is brown; discard onion. Stir flour into margarine. Cook over low heat, stirring constantly, until flour is deep brown; remove from heat. Stir in broth, white wine, parsley, gherkins, onion and chervil. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper. 1 CUP SAUCE; 50 CALORIES PER TABLESPOON.