|All purpose flour||2 Tablespoon|
|Chicken broth||1 1⁄2 Cup (24 tbs)|
|Whipping cream||3 Tablespoon|
|Egg yolk||1 , beaten|
|Fresh parsley||1 Tablespoon, chopped|
|Ground savory||1⁄2 Teaspoon|
Melt butter in a heavy saucepan over low heat.
Add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add broth; cook over medium heat, stirring constantly.
Combine cream and egg yolk, mixing well.
Gradually stir about one-fourth of hot mixture into yolk mixture; add to remaining hot mixture, stirring constantly.
Stir in remaining ingredients.
Cook over medium heat 2 minutes, stirring constantly.