George > wrote in
:

> aem wrote:
>> Michel Boucher wrote:
>>
>>>I do hope this is a joke. What purpose would a creamy sauce
>>>serve in making a pot roast? And if you insist on a creamy
>>>sauce, why not just make a béchamel?
>>
>> The addictive ingredient, of course, is salt. -aem
>
> And the same can be said for everything requiring an envelope of
> "onion soup mix" which is probably just 85% salt.

So again I ask, why bother? When I make a pot roast, I add a cup of
wine. I make a sauce later by blending some of the vegetables in with
the juices. Much better tasting, I assure you, and a whole hell of a
lot less salt.

--

"Compassion is the chief law of human existence."

Dostoevski, The Idiot