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White Sauce and Wine
- 6 Tbsp. butter
- 6 Tbsp. flour
- 1 cup chicken broth
- 1 cup heavy cream
- 1 Tbsp. sherry or dry white wine
- 1 tsp. white pepper
- Melt butter. Remove from heat, blend in flour and return to heat. Stir and cook a few minutes.
- Gradually stir in broth and simmer, stirring constantly until thick.
- Gradually blend in cream, then sherry or wine. Season to taste.
Serve immediately over chicken, fish, or egg dishes.