In a saucepan, over medium heat, melt 3 tablespoons of butter. Stir in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time. Whisk until smooth. Season with salt and pepper. Bring the liquid to a boil and reduce the heat to low and cook for 15 minutes. Whisk in the cream and continue to cook for 2 minutes. Season with salt and pepper. Remove from the heat and whisk in the remaining butter. Serve warm. This recipe yields 2 cups of sauce. Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B49 broadcast 07-21-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 07-29-1998 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (1119g)|
|Recipe Makes: 1|
|Calories from Fat: 822 (71%)|
|Amt Per Serving||% DV|
|Total Fat 91.4g||122 %|
|Saturated Fat 53.3g||266 %|
|Monounsaturated Fat 26.9g|
|Polyunsanturated Fat 5.1g|
|Cholesterol 262.8mg||81 %|
|Sodium 1804.8mg||62 %|
|Potassium 1104.9mg||29 %|
|Total Carbohydrate 57.4g||17 %|
|Dietary Fiber 0.9g||4 %|
|Sugars, other 56.5g|
|Protein 29g||41 %|
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Calories per serving: 1163
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