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2 T. butter or margarine
2 T. flour
1/2 cup dry white wine
1/4 cup minced shallots
1 cup whipping cream or non-dairy
equip alent
1/2 cup (1 stick) butter, cut into
pieces but kept cold
2 T. lemon juice or to taste
salt and white pepper to taste
Make a roux by melting butter in a
very small heavy saucepan over medium
heat. Whisk in the flour and cook, stir-
ring constantly for 2 minutes. Set aside
while you make . the sauce.
Combine shallots in wine in a
heavy saucepan over medium-high
heat. Bring the wine to a boil and
cook the shallots for 3 minutes. Add
the cream and bring to a boil again.
Reduce heat to a simmer. Whisk in
the roux until smooth. Add butter
pieces, one at a time, whisking until
smooth after each addition.
Remove from heat and whisk in
lemon juice, salt and white pepper to
taste. Just before serving, heat sauce
over very low heat, whisking occa-
sionally, until hot and smooth,
adding water if the sauce is too thick.
Makes 8 servings.

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PROVIDES A PREMIER. RETIREMENT COMMUNITY
WHERE EXCEPTIONAL SERVICE IS
OUR STANDARD.

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Activities — Seven days/week
Transportation — Seven days/week
Housekeeping — Weekly
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24111 Civic Center Drive • Southfield, MI 48034

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or treatment, or employment in its programs and activities. Equal Housing Opportunity/Equal Opportunity Employer

VELOUTE SAUCE
This sauce is velvety smooth and per-
fect spooned over vegetables or fish.
2 T. butter or olive oil
2 T. flour
2 cups het vegetable, veal or fish
stock or broth
salt and pepper to taste
Make a roux by melting butter or
oil in a very small heavy saucepan
over medium heat.
Whisk in the flour and cook, stir-
ring constantly for 2 minutes. Slowly
whisk in the hot stock until smooth.
Season to taste with salt and pepper
and simmer for 10 20 minutes, until
the sauce is thickened.
Makes 6-8 servings.

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BASIC FRENCH VINAIGRETTE
You can substitute lemon juice or red-
wine vinegar for the white-wine vine-
gar in this simple vinaigrette.
1/4 cup white-wine vinegar
1 t. Dijon mustard
3/4 cup olive oil
salt and freshly ground black
pepper to taste
Whisk together vinegar and mus-
tard in a medium bowl until smooth.
Slowly drizzle in the oil, whisking
constantly until the sauce is thick-
ened. Add salt and pepper to taste.
Makes 1 cup vinaigrette. ❑