- Cooking Time:
- Servings: about 1-1/2 c.
- Preparation Time:
- 2 Tb. butter
- 3 Tb. flour
- 1 c. chicken broth
- 1/3 c. dairy half-and-half
- Melt butter in saucepan; blend in flour, but do not brown. Stir in broth and half-and-half. Cook quickly 'til sauce bubbles and thickens.
- Variation: Almond French Velvet Sauce: Add 1/4 c. toasted slivered almonds just before serving sauce on veg.
NotesGood on baked potatoes, cauliflower, broccoli and asparagus.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Babette's Test Kitchen
Angel Acres Thanksgiving Dinner Cookbook!
ES Diversity - Creating Connections through Food Volume 2 Desserts and CakesSee More
Picnic Chicken SaladSee More