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Heat stock in nonstick saucepan over medium heat. Add flour and
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onion; blend with a wooden spoon or whisk.
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Simmer over low heat for several minutes, stirring constantly. Do not
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allow to brown.
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Remove from heat, add milks, bay leaf, thyme, white pepper, and
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vegetable seasoning. Return to heat, stirring constantly until
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mixture coats the spoon. If desired, add wine and simmer 5 minutes
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more to evaporate alcohol. [ahem .... this won't really get rid of
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all the alcohol -mrd]
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Remove onion and bay leaf.
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Cover and store until used, or place in an airtight container and
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refrigerate for several days, or freeze for future use.
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Serving Suggestions: This sauce be used over 8 cups of steamed
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vegetables such as broccoli florets, diced potatoes, quartered
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musrhooms, peas, asparagus, or sliced carrots. To serve, place
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vegetables in a shallow ovenproof serving dish. Drizzel sauce over
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vegetables, sprinkle with 2 T Sap Sago cheese or with Hungarian
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paprika and place under broiler to brown lightly before serving.
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Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest
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[Volume 14 Issue 22] Jan. 22, 1995.
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:A recipe from Harriet Roth's _Deliciously Low_:
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Individual recipes copyrighted by originator. FATFREE Recipe
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collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
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SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
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Mintzias, km@salata.com.
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1.80รก
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