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Here's the perfect sauce to serve with meat, fish, shellfish, eggs and vegetables.
Prep: 5 min - Cook: 5 min
About 1 Cup Sauce


• 2 tablespoons butter or margarine
• 2 tablespoons all-purpose flour
• 1/2 cup half-and-half
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese or shredded Swiss cheese
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper (cayenne)

In 1 1/2-quart saucepan, melt butter over low heat. Stir in flour. Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.

2. Gradually stir in half-and-half and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese, salt and red pepper; stir until cheese is melted.

1 TABLESPOON: Cal 40 (Cal From Fat 25), Fat 3g (Sat Fat 2g), Chol 10mg, Sodium 140mg, Carbs 1g (Fiber 0g), Pro 2g
% DAILY VALUE: Vit A 2%, Vit C 0%, Calc 4%, Iron 0%

VELOUTE SAUCE: Omit half-and-half. Increase chicken broth to 1 cup. Add 1/8 teaspoon pepper and 1/8 teaspoon ground nutmeg. Omit cheese and ground red pepper (cayenne).


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