3 Tbsp Butter
3 Tbsp Flour
2 Tbsp Garlic Powder
2 Cups Chicken Stock
Salt & Pepper to taste
Bit of Cornflour Slurry to thicken if needed. (Notes)
Method
Melt Butter in a pot.
Mix flour and Garlic together
Add Flour and Garlic Powder stirring continuously with a whisk and cook for 2 or 3 minutes to make a roux.
Then add Chicken Stock 1 cup at a time and whisk briskly to desolve lumps.
Bring to boil while whisking and simmer until it thickens.
NOTE
If you need the full amount of sauce then add a bit of Cornflour slurry to the sauce to thicken it.
