· 1 Tbsp. Butter
· 1 Tbsp. Flour
· 1 cup. Chicken stock or broth
· 2 Tbsp. Italian Balsamic Mustard
· 1 cup. Heavy whipping cream
· Salt Pepper to taste
In saucepan melt butter on high heat, whisk flour into butter, stirring often for approximately 2 min. Slowly whisk in chicken stock and bring back to a boil, reduce to medium heat, whisk in Italian Balsamic Mustard, next slowly whisk in the cream. Add salt and pepper to taste.
Great with Grilled Chicken and Pasta.
Chef Clint Cook