Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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