Louisiana Culinary Institute's Pineapple-Citrus Cream Sauce

Makes about 24 ounces


  • 2 teaspoons butter
  • 2 teaspoons flour
  • 2/3 cup sugar
  • 2 eggs, beaten
  • 4 teaspoons orange juice
  • 3 teaspoons lemon juice
  • 1 cup pineapple juice
  • 1 cup whipped cream

Combine butter and flour and make a light roux. Add sugar, eggs and juices. Cook sauce on medium heat until it thickens and coats the back of a spoon. Cool. Fold in whipped cream.

Serve with a wedge of pineapple, banana slices, fresh grapes, kiwis, and melon.