Date: Sat, 21 Jan 95 09:30:17 PST
From: firstname.lastname@example.org (Michelle Dick)
A recipe from Harriet Roth's _Deliciously Low_
Basic White Sauce
3 pre-frozen cubes of reduced stock or 3 T vegetable stock
4 T unbleached flour
1 slice onion or 1 t chopped shallots
2 cups nonfat milk
1/3 cup dry nonfat milk
1 bay leaf
1/2 t thyme, crushed
1/2 t white pepper
1 t vegetable seasoning
2 T 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.