Fresh rosemary; Or 1/4 tsp dried, crushed rosemary
1/2 Teelöffel
salt
1 Prise
pepper
1 Esslöffel
cornstarch
1 Esslöffel
water
die Zubereitung:
In a saucepan saute onion in olive oil til tender. Stir in broth or wine, salt and pepper; bring to boil. Reduce heat. Combine cornstarch and water; stir into sauce. Cook and stir over medium heat til thickened. Serve over turkey, chicken, fish or pork. Cover and refrigerate. Makes about 1 1/2 cups.
