Hazelnut Sauce

6 T butter
2 T flour
2 c half & half
6 T sugar
1 T frangelico
1 t vanilla
1/4 t salt

Melt butter in small, heavy saucepan.
Add the flour and cook the roux 5 minutes stirring until thickened. Remove from heat and cool. In a medium, heavy saucepan heat the cream and sugar over medium heat, add the roux and bring to a boil. Remove from heat and add the hazelnut liquor, vanilla and salt.