Basic White Sauce

8 Servings

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Basic White Sauce Ingredients

3 Pre-frozen cubes of reduced	1/3 c Dry nonfat milk
3 tb Vegetable stock	1 Bay leaf
4 tb Unbleached flour	1/2 ts Thyme; crushed
1 sl Onion -or-	1/2 ts White pepper
1 ts Chopped shallots	1 ts Vegetable seasoning
2 c Nonfat milk	2 tb Dry sherry; sauterne, or

Instructions for Basic White Sauce

Date: Fri, 1 Mar 1996 17:55:28 -0500 From: Wendy Lockman 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 wont 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, diced potatoes, quartered musrhooms, peas, asparagus, or sliced 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 Roths _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. MM-RECIPES@IDISCOVER.NET MEAL-MASTER RECIPES LIST SERVER MM-RECIPES DIGEST V3 #63 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Cuisine: Uncategorized

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