Total Calories: 74
Yield: 3 cups
In a 2-quart saucepan, melt the butter; add the flour and work into a roux. Cook for 1 minute over medium heat, stirring constantly with a wire whisk. Be very careful not to burn the roux.
Stir in hot stock and bring to a boil stirring constantly. Simmer over medium heat for 10 minutes stirring often. Add the heavy cream and bring to a boil stirring constantly. Remove sauce from heat and stir in the Worcestershire sauce, salt, pepper and nutmeg.
Keep warm until ready for use.
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