Piquant Sauce Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Margarine or butter,
1: Thin slice onion,
2 tbsp: All-purpose flour,
1 cup: Beef broth,
1/4 tsp: Salt,
1/8 tsp: Pepper,
1/4 cup: White wine,
1 tbsp: Chopped fresh parsley,
1 tbsp: Chopped gherkins,
1 tbsp: Finely chopped onion,
1 1/2 tsp: Chopped fresh or 1/2 ts 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Beverages