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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Instructions
- Make a roux over med-low heat using butter and flour.
- Once you have a light blond roux (about 8-10 minutes) add shallots, thyme, sage, salt, and pepper. Increase heat to medium and cook for a minute or two. Add stock slowly whisking the entire time and turn heat to high. Bring to a boil stirring frequently. After it comes to a boil reduce heat and simmer for 5 minutes.
- Adjust seasonings as necessary
Cook Times
Ingredients
Ingredients
- 6 ounce vegan butter or regular butter if vegetarian
- 6 ounce all-purpose flour
- 2 tablespoon shallots minced
- 1/4 cup fresh sage finely minced
- 2 teaspoon dry thyme
- 2 teaspoon Kosher salt
- 1 teaspoon freshly ground black pepper
- 64 ounce vegetable stock no salt preferred
Cooking Tools Required
Cutting board, Measuring cups and spoons, Saucepan, Stock pot or >5 Qt pot, Top Stove, WhiskReheating/Serving Instructions
reheat in saucepan over med low heat for 5 minutes until warmed through
Nutrition
Calories: 173kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Sodium: 1301mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1044IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
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