Ingredients
- 1 stick butter
- 1/2 cup flour
- 1 cup milk
- 1 10 ounce can chicken broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon allspice
- 1/4 cup white wine
- 1/2 cup heavy cream
Directions
In a heavy saucepan over medium low heat, melt the butter and stir in the flour. Cook the roux until it is golden and frothing.
Stir in the milk and chicken broth and stir until smooth and thickened. Cook for about a minute more and add the remaining ingredients. Heat through and remove from heat.
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Submitted 6/13/05.
Source: Internet
Submitted By: Marlen
matchlessm@aol.com
Basic Cream Sauce