| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Emlive06 |
1 |
servings |
INGREDIENTS
| 5 |
tb |
Butter |
| 3 |
tb |
Flour |
| 2 |
c |
Chicken stock |
|
|
Salt; to taste |
|
|
Freshly-ground white pepper; to taste |
| 1/2 |
c |
Heavy cream |
INSTRUCTIONS
In a saucepan, over medium heat, melt 3 tablespoons of butter. Stir in the
flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk
until smooth. Season with salt and pepper. Bring the liquid to a boil and
reduce the heat to low and cook for 15 minutes. Whisk in the cream and
continue to cook for 2 minutes. Season with salt and pepper. Remove from
the heat and whisk in the remaining butter. Serve warm. This recipe yields
2 cups of sauce.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B49 broadcast 07-21-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-29-1998
Recipe by: Emeril Lagasse
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