Categories: Sauces-Gravies-Seasonings

Ingredients

• 1 cup water
• 3 Tbsp. all- purpose flour
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 3 Tbsp. butter or margarine
• 1 small onion, finely chopped
• 1 tsp. instant beef bouillon

Directions

1. Combine water, flour and seasonings in 4-cup glass measure; beat with rotary beater until smooth. Add remaining ingredients.

2. Microwave on high for 3 minutes. Beat well and continue cooking for 1 to 1 1/2 minutes, on high, or until thickened. (about 200 degrees)/ Beat lightly and serve.

3. about 1 1/2 cups sauce

4. Variation:

5. Add 1/4 cup red Bordeaux wine and 1/8 tsp. thyme leaves after first cooking time in basic sauce. Beat well and continue cooking for 2 to 2 1/2 minutes, on high, or until thickened (about 200 degrees). Beat lightly and serve.

6. Add 1 jar (2 1/2 oz.) sliced mushrooms, drained, 1/4 cup dry white wine and 1 Tbsp. catsup after first cooking time in basic sauce. Beat well and continue cooking for 3 1/2 to 4 minutes, on roast, or until thickened (about 200 degrees). Beat lightly and serve.

7. Add 1/4 cup Madeira or dry sherry, 1 Tbsp. catsup and 1 tsp. dried parsley flakes after first cooking time in basic sauce. Beat well and continue cooking for 2 to 2 1/2 minutes, on high or until thickened (about 200 degrees). Beat lightly and serve.

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