- 118.29 ml butter or 118.29 ml chicken fat
- 118.29 ml flour
- 709.77 ml whole milk
- 236.59 ml chicken stock
Directions See How It's Made
- In a 2-qt saucepan make a roux using the butter and flour and bring to a light brown color.
- Meanwhile in another pan combine the milk and stock and heat to just boiling.
- Pour the milk mixture slowly into the roux whisking constantly to prevent lumps.
- Cook over low heat for 30 min.