Recipe for Piquant Sauce

Ingredients

2 tablespoon margarine or butter
1 thin slice onion
2 tablespoon all-purpose flour
1 cup beef broth
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup white wine
1 tablespoon chopped fresh parsley
1 tablespoon chopped gherkins
1 tablespoon finely chopped onion
1 1/2 teaspoon chopped fresh or 1/2 ts dried cherv; il leaves

Instructions

Try with beef, veal or fish. Heat margarine in 1-1/2-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.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here