6 tablespoons flour
1 cup chicken broth
1 cup heavy cream
1 tablespoon sherry or dry white wine
1 teaspoon white pepper
Melt butter. Remove from heat, blend in flour and return to heat. Stir and cook a few minutes. Gradually stir in broth and simmer, stirring constantly until thick. Gradually blend in cream, then sherry or wine. Season to taste. Serve immediately over chicken, fish or egg dishes.
Makes about 2 cups.