Title: Piquant Sauce
Categories: Beverages
Yield: 16 Servings
| 2 | tb | Margarine or butter |
| 1 | | Thin slice onion |
| 2 | tb | All-purpose flour |
| 1 | c | Beef broth |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | c | White wine |
| 1 | tb | Chopped fresh parsley |
| 1 | tb | Chopped gherkins |
| 1 | tb | Finely chopped onion |
| 1 1/2 | ts | Chopped fresh or 1/2 ts Dried chervil leaves |
Try with beef, veal or fish. Heat margarine in 1-1/2-quart saucepan over
low heat until melted. Cook and stir onion in margarine until onion is
brown; discard onion. Stir flour into margarine. Cook over low heat,
stirring constantly, until flour is deep brown; remove from heat. Stir in
broth, white wine, parsley, gherkins, onion and chervil. Heat to boiling,
stirring constantly. Boil and stir 1 minute. Stir in salt and pepper. 1 CUP
SAUCE; 50 CALORIES PER TABLESPOON.