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Piquant Sauce
Yields: 16 serving(s)
Ingredients
- 2 tablespoon(s) margarine or butter
- 1 thin slice onion
- 2 tablespoon(s) all-purpose flour
- 1 cup(s) beef broth
- 1/4 teaspoon(s) salt
- 1/8 teaspoon(s) pepper
- 1/4 cup(s) white wine
- 1 tablespoon(s) chopped fresh parsley
- 1 tablespoon(s) chopped gherkins
- 1 tablespoon(s) finely chopped onion
- 1 1/2 teaspoon(s) chopped fresh or 1/2 teaspoon(s) dried chervil leaves
Directions
- 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.
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