WHITE SAUCE WITH WINE

"For chicken, fish or egg dishes."

6 tablespoons butter
6 tablespoons flour
1 cup chicken broth
1 cup heavy (whipping) 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.

Source: Omaha Steaks