AuthorMartinWarm the chicken stock over low heat until it is hot but not boiling.
n a separate pot, warm the butter over low heat. Once the butter is melted, add the flour and whisk it together without letting the roux take on any color.
Now, add the warm milk while continuously stirring.
Let it simmer over low heat for about 5 minutes, stirring constantly with a whisk until the sauce is thick and creamy.
Season with salt and freshly ground pepper to taste.
Ingredients
Directions
Warm the chicken stock over low heat until it is hot but not boiling.
n a separate pot, warm the butter over low heat. Once the butter is melted, add the flour and whisk it together without letting the roux take on any color.
Now, add the warm milk while continuously stirring.
Let it simmer over low heat for about 5 minutes, stirring constantly with a whisk until the sauce is thick and creamy.
Season with salt and freshly ground pepper to taste.
