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White Rich Sauce

4 servings

Ingredients

• 1 pcs onion, chopped
• light roux (a little)
• 1 pcs carrot
• 0.5 pcs parsley root
• tarragon (a little)
• peppercorns (a little)
• 1 pcs bay leaf
• bouillon (as needed)

Instructions

1. This sauce is prepared like the previous rich sauce, but only very light roux is used, so the butter is not browned beforehand.
2. Only use bouillon as an addition, and omit the cloves from the spices.

Modernized from a treasured 19th-century German cookbook.