Ingredients
1/4 Cup Butter
2 Tablespoons Flour
1-1/2 Cups Light Cream (or Heavy if you prefer)
3 Egg yolks beaten in a small bowl
1/8th Teaspoon Paprika
1/4th Teaspoon salt
1/8th Teaspoon pepper
1/4 cup Sherry
1/4 cup Chopped parsley
Preparation
Melt butter in saucepan Blend in flour with wisk Add cream. Wisk until it thickens Add 2-3 teaspoons of the sauce into the egg yolk bowl and wisk. This will prevent the yolks from turning into cooked eggs Add the egg yolk/sauce back into the saucepan and wisk Add Sherry, paprika, salt and pepper Wisk over low heat until thickened
You may add cooked seafood to the sauce and continue to stir until warmed Garnish on the plate with chopped parsley
