- 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.
BakeSpace's Community Cookbook Live Demonstration at SXSW
Noshing with NOCALL: Recipe Pathfinders of the Northern California Association of Law Libraries
Watt's Cooking in PA?See More
Veggie breakfast burritos, ready to eat
Santa Fe ChiliSee More