1 medium onion (100g)
1 clove of garlic
1 tablespoon butter or margarine
1 cup beef broth
1 cup fresh or canned cream
3 tablespoons chopped parsley
3 tablespoons chopped marjoram
3 tablespoons chopped green shallot
salt and black pepper to taste
1 tablespoon all-purpose flour
1 tablespoon butter or margarine
1 medium onion (100g)
1 clove of garlic
1 tablespoon butter or margarine
1 cup beef broth
1 cup fresh or canned cream
3 tablespoons chopped parsley
3 tablespoons chopped marjoram
3 tablespoons chopped green shallot
salt and black pepper to taste
1 tablespoon all-purpose flour
1 tablespoon butter or margarine
Chop the garlic and onion
Melt the butter or margarine in a saucepan
Add the onion and garlic and cook until they're translucent but not browned
Strain the broth over the saucepan
Add the cream and bring to a boil
Reduce the heat and simmer for a few minutes
Add the parsley, marjoram, and green shallot
Stir well
Taste and adjust seasoning as needed
Mix in the flour with the butter or margarine and add to the sauce
Cook until the sauce thickens slightly
Serve over meatballs (or mashed potatoes or cooked eggs)
Freeze separately in a closed container
A serving size is about 2 1/2 cups or 40 tablespoons
To thaw, remove from freezer to refrigerator one day ahead and reheat.
