Sauce Robert

For broiled or roasted fish 

2 oz Margarine
1/4 cup Vinegar White, Wine
3 ea Green Onions Chopped very fine
2 Tbsp Corn Starch
1/4 cup Green Olives Pit less, sliced
1 ea Dill Pickle Small, finely diced
1 cube Vegetable Cube In 1/4 cup hot water

Melt the margarine and add the green onions. Sauté for 1 minute.  Add pickle, olives, vinegar and bring to a low simmer.  Add vegetable cube. Stir in the cornstarch. Let simmer just until the sauce thickens.  Makes 1 cup, for 2 lb. fish.

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