Locke-ober cream sauce

Yield: 4 servings

Measure Ingredient
4 tablespoons Butter
4 tablespoons Flour
1 cup Whole milk
1 cup Light cream
1 pinch Salt

STEP ONE: The Roux-- In a double boiler, over lightly simmering water, melt butter, stir in flour, blend, and let cook for 10 minutes.

STEP TWO: Heat milk and cream together in a separate pan and stir slowly with a wire whisk bit by bit into flour and butter roux. Add salt and cook slowly for 45 minutes.

VARIATIONS: An alternate method is to place sauce in a covered ovenproof dish and cook in a 275-degree oven for 45 minutes.

For a thinner sauce, more warm milk may be added.

Recipe By : Locke-Ober, Boston, MA From: Marjorie Scofield Date: 05-02-95 (160) Fido: Recipes

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