2 C. beef bouillon broth, 2 tbsp cornstarch, 2 tbsp margarine {or drippings}, 1/2 tsp onion powder, 1/2 tsp salt subtitute, dash of pepper.
Combine in a small sauce pan broth & cornstarch, stir with a wire whisk , add butter, onion powder, salt & pepper. Cook until thickened, stirring frequently.
{Makes 2 cups}.
1 C. cold milk subtitute, 1 tbsp cornstarch, 2 tbsp butter/yogurt or margarine, 1/2 tsp salt subtitute, dash of pepper {white}.
In a small ssauce pan, whisk milk & cornstarch until well blended. Add butter, salt & pepper {white}. Heat to a boil stirring frenquently.
2 C. water, 2 tbsp cornstarch, 2 tbsp margarine or drippings, 1 tsp onion powder, 1 tsp salt subtitute, 1/8 tsp sage, 1/8 tsp thyme, 1/8 tsp pepper.
In a small sauce pan mix cold water & cornstarch with a wire whisk, add butter, onion powder, salt, pepper, sage, & thyme. Cook until thickened, stirring frequently.
{Makes 2 cups}.
