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 MC-Recipe Digest V1 #761 by C4
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 314 (76%)|
|Amt Per Serving||% DV|
|Total Fat 34.9g||47 %|
|Saturated Fat 21.9g||110 %|
|Monounsaturated Fat 9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 91.5mg||28 %|
|Sodium 251.6mg||9 %|
|Potassium 101.8mg||3 %|
|Total Carbohydrate 22.5g||7 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 21.2g|
|Protein 3.6g||5 %|
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Calories per serving: 413
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