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Cream Sauce With Chicken Broth

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Ingredients
See In Directions
Directions

Blend 1/4 cup flour into 1/2 cup butter or margarine, heated, in a heavy saucepan.
Cook and stir until bubbly.
Mix in 2 cups chicken broth and bring rapidly to boiling, stirring constantly; cook 1 to 2 minutes.
Vigorously stir about 3 tablespoons of the hot sauce into 4 fork-beaten egg yolks.
Immediately blend into mixture in saucepan.
Cook over low heat 3 to 5 minutes, stirring constantly.
Blend in 1/2 cup butter or margarine.

Recipe Summary

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Saute

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