Directions:
- In a double boiler, melt the butter. Add the green pepper, pimientos and mushrooms. Saute until soft.
- Stir in the flour and the seasonings. Blend.
- Gradually whisk in the milk and light cream.
- Stirring occasionally, cook the mixture for 10 minutes, or until it has thickened.
- Without stirring, turn heat down and cook gently for 10 minutes longer.
- Whisk the egg yolks and sherry together. Add a bit of the hot sauce mix to the egg mix and whisk.
- Add this mixture gradually to the sauce.
- Serve hot over chicken breasts or jazz up some leftovers with this sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 208.46 Kcal (873 kJ) | ||
| Calories from fat | 122.9 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.66g | 21% | |
|---|---|---|---|
| Cholesterol | 83.49mg | 28% | |
| Sodium | 530.77mg | 22% | |
| Potassium | 261.55mg | 6% | |
| Total Carbs | 13.7g | 5% | |
| Sugars | 7.04g | 28% | |
| Dietary Fiber | 1.15g | 5% | |
| Protein | 6.57g | 13% | |
| Vitamin C | 6.1mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.2mg | 7% | |
| Calcium | 119.1mg | 12% | |
| Amount Per 100 g | |||
| Calories | 133.86 Kcal (560 kJ) | ||
| Calories from fat | 78.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.77g | 21% | |
|---|---|---|---|
| Cholesterol | 53.61mg | 28% | |
| Sodium | 340.83mg | 22% | |
| Potassium | 167.95mg | 6% | |
| Total Carbs | 8.8g | 5% | |
| Sugars | 4.52g | 28% | |
| Dietary Fiber | 0.74g | 5% | |
| Protein | 4.22g | 13% | |
| Vitamin C | 3.9mg | 10% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 0.8mg | 7% | |
| Calcium | 76.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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