Herb Sauce

Subject: Herb Sauce Sat Nov 08, 2008 9:05 pm

Herb Sauce

1 cup pan juices

2/3 cup water or milk

2-3 tbsp all purpose flour

1/2 beef bouillon cube

Dash salt and pepper

1/2 tsp soy sauce

3 tbsp cream, optional3 tbsp finely chopped parsley

1 tsp dried tarragon

1/2 tsp dried thyme

1/2 tsp dried chervil

If using fresh herbs, double the amount

Chop finely

For pan juices, add 1 cup water to skillet in which meat has been browned

Scrape up brownings

Strain

Combine water or milk and flour

Heat pan juices in a saucepan

Add flour mixture, stirring well

Bring to a boil

Cook for 3 to 5 minutes

For a more pronounced flavor, add 1/2 crumbled bouillon cube

Season to taste with salt and pepper

Add soy sauce

Add herbs

You may also add a little red wine

For a milder flavor, add cream