French Velvet Sauce

2 T. margarine 3 T. flour 1 cup chicken broth 1/3 cup half and half

Melt margarine in pan. Blend in flour. do not brown. Stir in broth and half land half. Cook quickly until sauce bubbles and thickens. Almond French Velvet Sauce: Add 1/4 cup toasted slivered almonds just before serving on veggies. Makes 1 1/2 cups Source: My Old Recipes

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