Sauce au laurier


  • 1 cup of vinegar
  • 2 tablespoons of margarine
  • 2 bay leaves
  • half a glass of broth
  • 2 tablespoons of flour
  • Salt
  • Black pepper
  • 2 cloves of garlic
  • 6 sprigs of parsley
  • half an onion
  • half a teaspoon of thyme

First, put vinegar, bay leaf, thyme, onion, parsley, garlic, salt and pepper in the pot and leave it at medium heat until well mixed. Then add some flour with margarine and turn it with a wooden spoon. When it turns brown, add broth and cook for 15 minutes, then lower it, strain it and use it.

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