Difficulty: Easy - for beginners
Dietary guidance: v n g
2t fresh thyme
dash pepper, onion powder
1C chicken broth + 2t concentrated stock.
1/2 stick butter
In two sauce pans, saute spices in butter, and bring chicken stock & lemon juice to boiling. Quarter, salt & roast the carrots 425 x 45'.
Add cornstarch to the stock & continue to boil, thickening. Then mix the two sauce components.