Supreme Sauce
- 2 tablespoons butter
- 4 tablespoons flour
- 1 quart chicken stock
- 1 small carrot, diced
- 1 bouquet parsley, celery, bay leaf
- 1 cup cream, whipped
Make a white sauce of the butter, flour and chicken stock. Add the carrot and bouquet, simmer 20 minutes (be patient, you rascal). Strain; season with salt and little lemon juice (from 1/2 lemon); add whipped cream (1 cup before whipping). Excellent for boiled chicken or turkey. Serves 5.
Submitted by May 28, 2009
11 min
20 min
31 min