|All purpose flour||1⁄4 Cup (4 tbs)|
|Chicken broth||2 Cup (32 tbs)|
|Pepper white||1⁄8 Teaspoon|
|Whipping cream||2 Tablespoon|
1. Melt butter in 1 -quart saucepan over medium heat; stir in flour to make smooth paste. Cook 1 minute. Blend broth gradually into flour mixture. Cook, stirring, until sauce is thick, about 5 minutes. Stir salt, sugar and pepper into sauce.
2. Blend egg yolks and cream in small bowl; stir about 1/2 cup of the hot sauce into yolk mixture. Blend yolk mixture slowly into hot sauce in saucepan. Cook over low heat just until hot but not boiling.