In a small saucepan, melt margarine over low heat.
Gradually add flour, stirring constantly until smooth (about one min-ute). Slowly add water and wine. Stir constantly until sauce reaches a smooth consistency.
Stir in onion, parsley, bay leaf, bouillon granules, thyme, and pepper. Cook over medium-high heat, stirring constantly, until thickened and bubbly.
Remove bay leaf.
Serve sauce warm over lamb chops or other entrée.
Fat: 2.86 grams
Saturated Fat: 0.47 grams
Carbohydrates: 1.71 grams
Calcium: 2.27 mg
Lactose: 0.0 grams