Delmonico Sauce
- 4 Tbsps butter or oleo
- 4 Tbsps flour
- 1/2 cup chicken stock or hot water & a chicken bouillon cube
- 1/2 cup celery liquor
- Salt
- Celery salt
- Paprika
- 1/2 tsp onion juice
- 1 egg white, stiffly whipped
- 1/2 cup whipped cream
- 3 Tbsps capers
Melt the butter or oleo. Blend in the flour. Gradually add the chicken stock and celery liquor (water in which the celery has been boiled.) Stir constantly until the sauce thickens. Season with salt, celery salt and paprika to taste. Add the onion juice. Remove from the fire. Fold in the stiffly whipped egg white, whipped cream and capers.
Submitted by Jul 26, 2009
15 min
30 min
45 min