Garlic Chicken Sauce

1. 1

   Melt butter in saucepan over medium heat.

2. 2

   Add garlic and saute until fragrant and slightly brown, but don't let it get overly browned or burnt.

3. 3

   Add flour and whisk to combine (this makes a roux).

4. 4

   Cook and whisk the roux for a minute or so. You want it blonde, not brown.

5. 5

   Mix the bouillon powder, hot water, and milk.

6. 6

   Pour all at once in a thin stream into the roux, whisking all the while to avoid lumps. Keep whisking! It may look lumpy but if you keep whisking it will smooth out.

7. 7

   Bring to a bubble, and allow to bubble until thickened.

8. 8

   Squeeze the wedge of lemon over top (watch for seeds!).

9. 9

   Taste and adjust seasoning with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.