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Vegetable Sauce Supreme

2 tablespoons butter
2 tablespoons flour
2 tablespoons heavy cream
3/4 cup chicken stock
1/4 cup good white wine
2 teaspoons lemon juice (or to taste)
1 tablespoon chopped basil
Salt and pepper to taste

In a non-stick pan, melt the butter, but do not brown it. Immediately
add the flour before the butter begins to cook down and stir quickly
and constantly, making sure to scrape all the bits of flour into
the butter. Keep stirring until the butter and flour form a paste.
Still stirring, very slowly add the cream. Keep stirring and
gradually add the chicken stock. Let simmer slowly for about a
minute, then add the wine, lemon juice, basil, salt and pepper.
Stir and taste; adjust lemon juice and seasonings if necessary.
Serve immediately over chicken, fish, or vegetables.

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