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Piquant Sauce
Nb persons: 0
Yield: 3-1/4 cups/52Tablespoons
Preparation time:
Total time:
Source:
| 1 small | onion |
| 1 small | carrot |
| 2 ounces | mushrooms |
| 2 Tablespoons | low fat margarine |
| 1/4 cup | all purpose flour |
| 2-1/2 cups | vegetable stock |
| 1 | Bay leaf |
| Salt | |
| Pepper | |
| 1 Tablespoon | capers, drained |
| 1 small | dill pickle |
| 1 Tablespoon | chopped fresh parsley |
Finely chop onion, carrot, and mushrooms. In a saucepan over low heat, melt margarine. Add onion, carrot, and mushrooms and cook 8 to 10 minutes or until soft, stirring occasionally. Stir in flour and cook 1 minute, stirring. Remove pan from heat and gradually stir in stock. Return pan to heat. Bring slowly to a broil, stirring, then continue to cook until mixture thickens. Add bay leaf, salt and pepper, then cover and simmer 30 minutes, stirring occasionally. Finely chop capers and dill pickle. Remove Bay leaf from sauce and discard. Stir chopped capers, dill pickles, and parsley into sauce. Reheat gently, adjust seasoning and serve with fish or red meats.
Makes 3-1/4 cups/52Tablespoons
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