| 1 | Try with beef, veal or fish. |
| 2 | Heat margarine in 1-?quart saucepan over low heat until melted. |
| 3 | Cook and stir onion in margarine until onion is brown; discard onion. |
| 4 | Stir flour into margarine. |
| 5 | Cook over low heat, stirring constantly, until flour is deep brown; remove from heat. |
| 6 | Stir in broth, white wine, parsley, gherkins, onion and chervil. |
| 7 | Heat to boiling, stirring constantly. |
| 8 | Boil and stir 1 minute. |
| 9 | Stir in salt and pepper. |
| 10 | 1 cup sauce; 50 calories per tablespoon |
