Saturday, November 30, 2013

310 : Salsa Española Rápida


2 teaspoons butter
1 Tablespoon flour
1 cup consommé (beef broth), canned
1 bay leaf
2 Tablespoons cooking wine
1/4 teaspoon Kitchen Bouquet

1. Melt the butter in a small saucepot.

2. Dissolve the flour in the beef broth and add to the melted butter in the pot.

3. Add the bay leaf and stir for two minutes.

4. Add the cooking wine and Kitchen Bouquet and bring back up to a boil.

5. Lower heat and keep warm until ready to use.

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