French Velvet Sauce
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.
Pairs Well With
Good on baked potatoes, cauliflower, broccoli and asparagus.