Recipe - Basic White Sauce

3 Prefrozen cubes of reduced
stock or
3 tablespoon Vegetable stock
4 tablespoon Unbleached flour
1 sl Onion or
1 teaspoon Chopped shallots
2 cup Nonfat milk
1/3 cup Dry nonfat milk
1 Bay leaf
One half teaspoon Thyme; crushed
One half teaspoon White pepper
1 teaspoon Vegetable seasoning
2 tablespoon Dry sherry; sauterne, or
vermouth

Date: Fri, 1 Mar 1996 17:55:28 0500

From: Wendy Lockman wlockman@ra1.randomc.com
Heat stock in nonstick saucepan over medium heat. Add flour and onion;
blend with a wooden spoon or whisk.

Simmer over low heat for several minutes, stirring constantly. Do not allow
to brown.

Remove from heat, add milks, bay leaf, thyme, white pepper, and vegetable
seasoning. Return to heat, stirring constantly until mixture coats the
spoon. If desired, add wine and simmer 5 minutes more to evaporate alcohol.
[ahem .... this won't really get rid of all the alcohol mrd]

Remove onion and bay leaf.

Cover and store until used, or place in an airtight container and
refrigerate for several days, or freeze for future use.

Serving Suggestions: This sauce be used over 8 cups of steamed vegetables
such as broccoli florets, minced potatoes, quartered musrhooms, peas,
asparagus, or cut or sliced up carrots. To serve, place vegetables in a shallow
ovenproof serving dish. Drizzel sauce over vegetables, sprinkle with 2 T
Sap Sago cheese or with Hungarian paprika and place under broiler to brown
lightly before serving.

Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest [Volume
14 Issue 22] Jan. 22, 1995.
:A recipe from Harriet Roth's _Deliciously Low_:

Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.

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