Ingredients:
1/4 cup chicken broth or water
2 tablespoons lemon juice
2 tablespoons honey
1 tablespoon vinegar
1 tablespoon vegetable oil 1 1/2 teaspoons catsup
1/4 teaspoon garlic salt
1 teaspoon cornstarch
1 teaspoon cold water

Cooking Instructions:
Heat chicken broth, lemon juice, honey, vinegar, vegetable oil, catsup and garlic salt to boiling
in 1-quart saucepan. Mix cornstarch and water and stir into broth mixture. Heat to boiling,
stirring constantly. Cover and refrigerate.

Serving Suggestions:
Serve with appetizers.

Ingredients:
4 tablespoons butter (no substitute)
1/4 cup unsifted flour
2 cups milk
1/2 teaspoon salt (approx.)
1/8 teaspoon white pepper 2 tablespoons minced yellow onion
2 oz. ground veal (use only if sauce is for meat or poultry)
1 small sprig fresh thyme or a pinch of dried thyme
1/2 bay leaf
Pinch nutmeg

Cooking Instructions:
Melt 3 tablespoons butter in a double boiler top over direct moderate heat; blend in flour,
slowly add milk, and heat, stirring, until thickened. Mix in salt and pepper. Set over simmering
water. Stir-fry onion in remaining butter for 3-5 minutes over moderate heat until limp. Add
veal if sauce is for meat or poultry, and stir-fry until no longer pink. Add to sauce along with
remaining ingredients; cover and cook 1 hour over simmering water; beating now and then
with a whisk and scraping bottom and sides of pan with a rubber spatula. Strain sauce, taste
for salt and adjust.

Serving Suggestions:
Serve hot or use as a base for other sauces.

Additional Comments:
Be careful when removing lid not to let the water condensed on the lid drop in the sauce.