3 tablespoons butter
3 tablespoons all-purpose flour
1 cup low sodium chicken stock
Salt and pepper, to taste
3 tablespoons all-purpose flour
1 cup low sodium chicken stock
Salt and pepper, to taste
Melt butter in a skillet over medium-high heat.
Add flour to the pan and whisk 1-2 minutes to form a roux.
Whisk in chicken stock and bring to a simmer. Continue cooking 3-4 minutes until thickened.
Season with salt and pepper, to taste.
Remove from heat and use OR stored in an air-tight container in the refrigerator up to 7 days.
0 comments:
Post a Comment