Recipe - Quick Brown Sauce

3 tablespoon Butter
3 tablespoon Flour
1 One half cup Canned bouillon; soup stock
or vegetable stock
One half teaspoon Thyme
1 Sprig parsley
Salt and freshly ground
pepper

Melt the butter in a heavy saucepan over low heat. Add flour and blend well
over medium heat. Reduce heat and simmer for several minutes. Heat bouillon
or stock, stir into the roux (flour and butter mixture) and continue
stirring until sauce thickens. Add herbs, reduce heat and simmer for
several minutes. Correct seasoning. Serve with meats or other dishes or use
as base for Bordelaise sauce.

Recipe by: James Beard Posted to MCRecipe Digest V1 #761 by C4
c4@groupz.net on Aug 26, 1997