Title: Piquant sauce
 Categories: Beverages
      Yield: 16 Servings
 
      2 tb Margarine or butter
      1    Thin slice onion
      2 tb All-purpose flour
      1 c  Beef broth
    1/4 ts Salt
    1/8 ts Pepper
    1/4 c  White wine
      1 tb Chopped fresh parsley
      1 tb Chopped gherkins
      1 tb Finely chopped onion
  1 1/2 ts Chopped fresh or 1/2 ts
           -Dried chervil leaves
 
  Try with beef, veal or fish. Heat margarine in 1-1/2-quart saucepan
  over low heat until melted. Cook and stir onion in margarine until
  onion is brown; discard onion. Stir flour into margarine. Cook over
  low heat, stirring constantly, until flour is deep brown; remove from
  heat. Stir in broth, white wine, parsley, gherkins, onion and
  chervil. Heat to boiling, stirring constantly. Boil and stir 1
  minute. Stir in salt and pepper. 1 CUP SAUCE;  50 CALORIES PER
  TABLESPOON.