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This is a very simple sauce which can be made in two ways, either with milk or broth. This sauce is sometimes referred to as Sauce Soubise and is wonderful on chicken or pork.
Place the butter in a large skillet or saucepan heated to medium heat. Add the onions to the pan and slowly cook them for about 7-8 minutes. Stir in the flour. Then add the salt, pepper and nutmeg and stir. Pour in the broth, reduce the heat and simmer gently for about 15 minutes.
If the sauce appears too thick, add a few drops of additional chicken broth. If it is too thin, gently simmer again until it has reduced.
*Recipe adapted from Elizabeth David, French Provincial Cooking.
Even 87 year old Grandmas have tricks up their sleeve! After trying this jam for the first time and loving the “fresh” strawberry taste and perfect hint of rhubarb, I was in for a big surprise when she let me in on her secret ingredient!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!