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CREAMY WHITE SAUCE

In a medium saucepan melt the butter over a moderate heat.  Whisk in the flour and cook for 2 minutes, whisking constantly.  Pour in the chicken stock and cook, whisking occasionally, until thickened, about 1 minute.  In a small bowl whisk together the egg yolks and cr¸me fra”che.  Stir the cream mixture into the saucepan and heat gently, but do not allow to boil.  Season with salt, pepper and fresh lemon juice.
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1 tbsp unsalted butter
1 tbsp flour
1/2 cup chicken stock
2/3 cup cr¸me fra”che
2 egg yolks
1 tsp fresh lemon juice
salt, pepper
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10
mn
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15
mn
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Ile-de-France
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Sauces
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