March 24, 2018


Butter - 2 tbsp
All purposes flour - 2 tbsp
Chicken broth - 1 cup
Salt - 1/4 tsp
Dash of white pepper
Light cream - 1/3 cup
Egg yolk -1 beaten
Lemon juice - 1 tbsp
Dash ground nutmeg


  • Melt butter in a saucepan; blend in flour.
  • Add broth, salt and white pepper.
  • Cook and stir till thickened; add cream.
  • Gradually stir about 1/2 cup of hot mixture into egg yolk; return to hot mixture.
  • Cook and stir over low heat till thickened; remove from heat.
  • Add lemon juice and nutmeg.
  • Serve hot with fish, salmon, or asparagus.

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