Silky Veloute Sauce
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|White pepper||1⁄8 Teaspoon|
|Chicken broth||1 Can (10 oz) (condensed)|
|Water||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Teaspoon|
1. Melt the butter or margarine in a medium-size saucepan; blend in the flour and pepper, then cook, stirring constantly, just until bubbly.
2. Stir in chicken broth and water. Cook, stirring constantly, until sauce thickens and bubbles 3 minutes; stir in the lemon juice.