1-1/2cupscanned bouillonsoup stock or vegetable stock
1/2tspthyme
1sprig parsley
1pinchsaltto taste
1pinchFreshly ground pepper to taste
Instructions
Melt the butter in a heavy saucepan over low heat, add the flour, and blend well over medium heat. Reduce the heat and simmer for several minutes. Heat the bouillon or stock, stir into the roux, and continue stirring until the sauce thickens. Add herbs, reduce heat, and simmer for several minutes. Correct the seasoning.
Serve as it is with meats or other dishes, or use as a base for other sauces.