- 2 tablespoons [30 mL] butter [or chicken cooking fat]
- 1 small onion, chopped
- 1 1/2 cups [375 mL] warm chicken broth
- 1/2 teaspoon [2.5 mL] tarragon
- 1 tablespoon [15 mL] cornstarch
- 2 tablespoons [30 mL] cold water
- 1 tablespoon [15 mL] tomato paste
- Salt and pepper, to taste
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- Heat butter or chicken cooking fat into a small saucepan, over medium heat.
- Cook chopped onion until translucent.
- Pour in warm chicken broth, sprinkle with tarragon and boil for 1 minute.
- Into a small bowl, mix together cornstarch, cold water and tomato paste; pour into chicken broth mixture, stirring.
- Simmer until thickened.
- Salt, pepper and serve.
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