Recipe courtesy of Emeril Lagasse
Yield:
2 cups
Level:
Easy

Ingredients

  • 5 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken stock
  • Salt
  • Freshly ground white pepper
  • 1/2 cup heavy cream

Directions

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.

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