Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3                     pre-frozen cubes of reduced
                        stock or 3*t vegetable
                        stock
  4        tablespoons  unbleached flour
  1              slice  onion or 1*t chopped
                        shallots
  2               cups  nonfat milk
     1/3           cup  dry nonfat milk
  1                     bay leaf
     1/2      teaspoon  thyme -- crushed
     1/2      teaspoon  white pepper
  1           teaspoon  vegetable seasoning
  2        tablespoons  dry sherry -- sauterne, or
                        vermouth

Preparation:

Heat stock in nonstick saucepan over medium heat. Add flour and onion; blend with a wooden spoon or whisk. Simmer over low heat for several minutes, stirring constantly. Do not allow to brown. Remove from heat, add milks, bay leaf, thyme, white pepper, and vegetable seasoning. Return to heat, stirring constantly until mixture coats the spoon. If desired, add wine and simmer 5 minutes more to evaporate alcohol. [ahem .... this won't really get rid of all the alcohol -mrd] Remove onion and bay leaf. Cover and store until used, or place in an airtight container and refrigerate for several days, or freeze for future use. Serving Suggestions: This sauce be used over 8 cups of steamed vegetables such as broccoli florets, diced potatoes, quartered musrhooms, peas, asparagus, or sliced carrots. To serve, place vegetables in a shallow ovenproof serving dish. Drizzel sauce over vegetables, sprinkle with 2 T Sap Sago cheese or with Hungarian paprika and place under broiler to brown lightly before servin

Nutritional Information:

311 Calories (kcal); 1g Total Fat; (3% calories from fat); 20g Protein; 47g Carbohydrate; 9mg Cholesterol; 256mg Sodium