“The chef at the St. Paul Hotel gave me this fabulous recipe. This sauce was served over eggs. The chef also suggested that you melt in some Gruyere cheese to make it a cheese sauce.”
READY IN:
20mins
SERVES:
12
YIELD:
1 Quart
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter and mix in flour to make a roux.
  2. Add cream and bring to a boil to thicken.
  3. Add onion powder, nutmeg and salt and pepper.

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