| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Sauces | 1 | Servings | |
INGREDIENTS
| 3 | tb | Butter |
| 3 | tb | Flour |
| 1/2 | c | Chicken stock |
| 1/2 | c | Heavy cream |
| 1/2 | c | Jubilee white Champagne |
INSTRUCTIONS
Melt butter in a saucepan. Add the flour and stir into a paste (roux). Add chicken stock, cream and champagne. Whisk all the ingredients together. Simmer for 10 minutes over medium heat. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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