Preparation:

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. (this won't really get rid of all the alcohol)

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.

Yields:
Source: Wendy Lockman
Submitted by: Recipe Group Member
Date: March 1, 1996

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