1. Melt Margarine and blend flour into margarine to make roux. Mix until no lumps appear.
2. Combine the LS base and water, slowly add to roux. Heat, Stirring constantly with wire whip until thickened. Can add meat drippings if desired.
3. Season with salt and Pepper.
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 32 Servings|
|Calories from Fat: 17 (74%)|
|Amt Per Serving||% DV|
|Total Fat 1.9g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 23.4mg||1 %|
|Potassium 1.2mg||0 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.6g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 23
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