3 tablespoons flour
1-1/2 cups canned bouillon, soup stock or vegetable stock
1/2 teaspoon thyme
Sprig parsley
Salt and freshly ground pepper
Melt the butter in a heavy saucepan over low heat. Add flour and blend well over medium heat. Reduce heat and simmer for several minutes.
Heat bouillon or stock, stir into the roux (flour and butter mixture) and continue stirring until sauce thickens. Add herbs, reduce heat and simmer for several minutes. Correct seasoning. Serve with meats or other dishes or use as base for Bordelaise sauce and other sauces.
Makes about 1-1/2 cups.