Piquant sauce

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.

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