3 pre-frozen cubes of reduced stock or 3*t vegetable stock
4 tbl unbleached flour
1 slc onion or 1*t chopped shallots
2 cup nonfat milk
1/3 cup dry nonfat milk
1 bay leaf
1/2 tsp thyme, crushed
1/2 tsp white pepper
1 tsp vegetable seasoning
2 tbl dry sherry, sauterne, or white 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. 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.

This message has been edited. Last edited by: DorianGreyed,