Ingredients

The following ingredients have 4 Servings
  • ¼ cup unsalted butter (or vegan butter)
  • ¼ cup all-purpose flour (or 1:1 gluten-free flour)
  • ½ cup milk
  • ½ cup low-sodium chicken stock
  • 2 teaspoons seasoned salt

Instruction

  • In a small saucepan, melt the butter over medium heat. Once the butter has melted, whisk in the flour to form a thick paste. Continue to cook for 1 minute to lightly toast the flour, whisking constantly.
  • Slowly whisk in chicken stock, blending well. Once the stock is well combined in the roux, slowly whisk in milk and seasoned salt.
  • While still over medium heat, whisk until the mixture comes to a boil and cook until thickened. This takes about 2-5 minutes depending on the pan and heat source.
  • Remove from heat and use immediately or allow to cool and then store in an airtight container for up to 5 days in the refrigerator.