Recipe By : James Beard
Serving Size : 1 Preparation Time :0:00
Categories : Sauces and Marinades
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons butter
3 tablespoons flour
1 1/2 cup canned bouillon -- soup stock or
-- vegetable stock
1/2 teaspoon thyme
1 sprig parsley
salt and freshly ground pepper
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.
