4 tablespoons butter
4 tablespoons flour
1 cup whole milk
1 cup light cream
1 pinch salt
ROUX: In a double boiler, over lightly simmering water, melt butter, stir in flour, blend, and let cook for 10 minutes.
SAUCE: Heat milk and cream together in a separate pan and stir slowly with a wire whisk bit by bit into flour and butter roux. Add salt and cook slowly for 45 minutes. For a thinner sauce, more warm milk may be added.
Per serving: 284 Calories; 25g Fat (78% calories from fat); 5g Protein; 11g Carbohydrate; 79mg Cholesterol; 203mg Sodium
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