Granny's White Cream Sauce
3 tablespoons minced onions
1/2 cup chicken broth -- defatted
2 cups nonfat milk
1/3 cup all-purpose flour
1/2 cup dry white wine
1 teaspoon chicken soup base
salt and white pepper -- to taste
3 tablespoons Parmesan cheese -- freshly grated
Cook onion and broth in saucepan until liquid evaporates.
In a small bowl, whisk flour with milk. Add to pan with onions and whisk,
cooking until sauce begins to thicken. Add wine, soup base, and season with salt
and pepper. Blend in Parmesan cheese, and cook over low heat for 2 to 3 minutes,
until well blended.
In order to draw a limit to thinking, we should have to think
both sides of this limit.
- Ludwig Wittgenstein