|2.00 cup||chicken stock|
|1||salt; to taste|
|1||freshly-ground white pepper; to taste|
|½ cup||heavy cream|
In a saucepan, over medium heat, melt 3 tablespoons of butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, ½ cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes.
Whisk in the cream and continue to cook for 2 minutes. Season with salt and pepper. Remove from the heat and whisk in the remaining butter. Serve warm. This recipe yields 2 cups of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
Recipe by: Emeril Lagasse
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