½tspsea saltDon't use if the stock is already seasoned
½tspcracked black pepper
Brown the butter over low heat until it starts to smell really nice.
Add the flour and make the roux using a whisk. Cook over low heat for about 5 minutes or until a nice brown colour is achieved. Let the roux cool slightly.
Slowly add the hot stock to the roux and whisk vigorously until well combined and no lumps are left.
Simmer the sauce over low heat for 5 minutes or until a nice sauce consistency is achieved.
Add the rest of the ingredients and whisk. Check the seasoning before adding any extra salt as it may not need it. Serve with mash potatoes, fries, in a sandwich or with a holiday roast. Keeps in the fridge for up to 3 days and freezes very well.
If you are using a stock that is already seasoned with salt, you may need to add less or no salt. Check the seasoning before you add extra salt.
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