Michel Boucher wrote:
> 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.
>


Agree, there is no "onion soup mix" or "salt with lemon/pepper" in our
pantry. I also prefer the great taste you get from browning the meat and
the added flavor of the vegetables.