Cream Sauce
quantity
ingredient
5 tablespoons
butter
3 tablespoons
flour
2 cups
chicken stock
1/2 cup
heavy cream
to taste
salt
to taste
white pepper (fresh ground)
In a saucepan over low heat, melt 3 tablespoons butter.
Stir in the flour and cook for 2 minutes.
Whisk in chicken stock, 1/2 cup at a time, until smooth.
Season with salt and pepper.
Bring the liquid to a boil and reduce heat to low. Cook for 15 minutes.
Whisk in the cream and continue to cook for 2 minutes.
Season again with salt and pepper to taste.
Remove from heat and whisk in the remaining butter.
Serve warm.
Strain and set aside.
Garnish with the parsley leaves.