Piquant sauce
16 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Margarine or butter |
| 1 | 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 |
Directions
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.