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Ingredients
- 4 tsp Butter
- 1/4 c. Flour
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1Â 1/2 c. Lowfat milk
- 3/4 c. Light cream
- 1/4 c. Finely minced green pepper
- 2 x Pimientos, minced
- 1/2 c. Sliced fresh mushrooms
- 2 x Egg yolks
- 2 tsp Dry sherry
Directions
- In a double boiler, heat the butter. Stir in the flour and the seasonings. Gradually stir in the lowfat milk and light cream. Add in the green pepper, pimientos and mushrooms. Stirring occasionally, cook the mix for 10 min, or possibly till it has thickened. Without stirring, cook gently for 10 min longer. Beat the egg yolks and sherry together. Add in this mix gradually to the sauce.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 730g | |
| Calories 995 | |
| Calories from Fat 633 | 64% |
| Total Fat 71.62g | 90% |
| Saturated Fat 44.76g | 179% |
| Trans Fat 0.0g | |
| Cholesterol 230mg | 77% |
| Sodium 2309mg | 96% |
| Potassium 1075mg | 31% |
| Total Carbs 53.9g | 14% |
| Dietary Fiber 1.9g | 6% |
| Sugars 21.79g | 15% |
| Protein 34.37g | 55% |
