Title: Basic White Sauce
Categories: Sauces
Yield: 1 servings
3 Pre-frozen cubes of reduced
Stock or 3*T vegetable
Stock
4 tb Unbleached flour
1 sl Onion or 1*t chopped
Shallots
2 c Nonfat milk
1/3 c Dry nonfat milk
1 Bay leaf
1/2 ts Thyme, crushed
1/2 ts White pepper
1 ts Vegetable seasoning
2 tb Dry sherry, sauterne, or
Vermouth
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 won't 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.
