6 tbsp. butter
6 tbsp. flour
2 c. chicken broth
1 c. heavy cream
1 tbsp. dry white wine
1 tsp. 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 wine.

If the sauce is too thick, add a small amount of water, broth or cream until the sauce is to the desired consistency. If the sauce is too thin, add a small amount of flour and continue to cook until the raw flour taste is gone.

Season to taste. Serve over chicken, fish, or egg dishes.