Comments: Serve with meats or other dishes or use as base for Bordelaise sauce.

3 tablespoons butter

3 tablespoons flour

1 1/2 cup canned bouillon, soup stock or vegetable stock

1/2 teaspoon thyme

1 sprig parsley

salt and freshly ground pepper

• Melt the butter in a heavy saucepan over low heat. Add flour and blend well over medium heat. Reduce heat and simmer for several minutes.
• Heat bouillon or stock, stir into the roux (flour and butter mixture) and continue stirring until sauce thickens.
• Add herbs, reduce heat and simmer for several minutes.
• Add the salt and pepper to taste.