---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Basic White Sauce
  Categories: Sauces
       Yield: 1 servings
  
       3    Pre-frozen cubes of reduced
            Stock or 3*T vegetable
            Stock
       4 tb Unbleached flour
       1 sl Onion or 1*t chopped
            Shallots
       2 c  Nonfat milk
     1/3 c  Dry nonfat milk
       1    Bay leaf
     1/2 ts Thyme, crushed
     1/2 ts White pepper
       1 ts Vegetable seasoning
       2 tb Dry sherry, sauterne, or
            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. [ahem .... this won't really get rid of all the alcohol -mrd]
   
   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.
   
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