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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

  1. Melt butter. Remove from heat, blend in flour and return to heat. Stir and cook a few minutes.
  2. Gradually stir in broth and simmer, stirring constantly until thick.
  3. Gradually blend in cream, then sherry or wine. Season to taste.

Serve immediately over chicken, fish, or egg dishes.

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