Serves: 5
1. Melt butter in 1 1/2-quart saucepan over low heat. Cook onion in butter, stirring occasionally, until onion is brown discard onion.
2. Stir flour into butter. Cook over low heat, stirring constantly, until flour is deep brown remove from heat.
3. Gradually stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper.
NUTRITION FACTS: 1 Tablespoon: Calories 15 (Calories from Fat 10) Fat 1g (Saturated 1g) Cholesterol 5mg Sodium 110mg Carbohydrate 1g (Dietary Fiber 0g) Protein 0g % DAILY VALUE: Vitamin A 0% Vitamin C 0% Calcium 0% Iron 0% DIET EXCHANGES: 1 Serving is free
Bordelaise Sauce: Decrease broth to 1/2 cup and add 1/2 cup dry red wine. Stir in 1/2 teaspoon chopped fresh parsley, 1/2 teaspoon finely chopped onion, 1 bay leaf and 3/4 teaspoon chopped fresh or 1/4 teaspoon dried thyme leaves with the broth. Remove bay leaf before serving. Serving suggestions: steaks, pork chops, hamburgers.
Raisin or Dried Cranberry Sauce: Substitute 1/2 cup apple cider for 1/2 cup of the broth. Stir in 1/4 cup raisins or dried cranberries with the broth. Serving suggestions: ham, pork, beef, poultry.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Brown Sauce recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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