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Basic White Sauce

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      Title: BASIC WHITE SAUCE
 Categories: Digest, Jan.
      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.
  
  Posted by artemis@netcom.com (Michelle Dick) to the Fatfree Digest
  [Volume 14 Issue 22] Jan. 22, 1995.
  :A recipe from Harriet Roth's _Deliciously Low_:
  
  Individual recipes copyrighted by originator. FATFREE Recipe
  collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias, km@salata.com.
  
  1.80á
 
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