Cream Sauce for Chicken Divan

INGREDIENTS:

1/4 lb Sweet butter (real butter
-only!)
3 Egg yolks
1/4 c Water
1/4 c Heavy cream
1 ds Nutmeg
1/4 -(up to)
1/2 ts Arrowroot; depending on,
-thickness desired
1 tb Water; (optional)

Melt butter in top of double boiler over hot, not boiling water. (Or just use a non-stick pan on direct low heat source.) Add egg yolks one at a time beating with whisk after each addition. Add 1/4 cup water and cream. Continue to whisk until sauce begins to thicken, approx. 7 -
10 minutes. If you prefer a thicker sauce, add arrowroot mixed with additional 1T. of water and add to sauce. The added carbs are minimal but the texture of the sauce is a bit thicker. Add nutmeg for garnish if desired. TIP: Use only real butter to achieve the thickest consistency of sauce.

Per serving: 16 Calories; 2g Fat (87% calories from fat); 0g Protein; 0g Carbohydrate; 30mg Cholesterol; 2mg Sodium

NOTES : Dr. A's recipe calls for using a double boiler. I'm always in a hurry and use a regular, non-stick pan with the same success.

Total Grams-
4.1 in 23 Tablespoons; Grams/serving-
0.2 per Tablespoon

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