Add 4 oz of chicken stock and whisk until sauce is smooth. Add 4oz of chicken stock and 8oz of whole milk. Add 1 tea spoon of cajun seasoning and 1/2 tbs of salt and 1/2 tbs of garlic powder. Cook untill the sauce coats the back of a spoon.
From that you can add cheese and more garlic for a thick cream sauce.
You can add black pepper and breakfast sausage for a sausage cream gravy.
You can add 1/2 tea spoon of dried thyme and a 1/2 TBS of french mustard for a sauce that goes great with pork.
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