Brandied Cream Sauce

Oxmoor House
1 cup


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2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3/4 cup evaporated milk
1/4 cup chicken broth
2 tablespoons brandy
1/4 teaspoon salt


Melt butter in a saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk and broth; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in brandy and salt.

Created date

February 2010