Ingredients
3 tbsp. chopped onion
1 tbsp. butter
1 tbsp. all-purpose flour
1/2 cup chicken or vegetable broth
2 tsp. white vinegar
1/2 tsp salt
1/4 tsp tarragon, fresh or dry, minced
1/8 tsp. white pepper
1/3 cup sour cream
Preparation
While vegetables are cooking, saute onion and butter in a small skillet until onions are tender. Stir in flour until blended and gradually add broth. Stir in vinegar, salt, tarragon and pepper. Cook and stir until sauce is thickened, about 1 or 2 minutes. Reduce heat to low and stir in sour cream. Heat through. Do not allow to boil or sauce may curdle. Drain vegetable and either add to sauce or serve vegetable with sauce poured over the top.
