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Categories:Viewed: 67 - Published at: 6 years ago
Ingredients
- 1 cup hot water
- 2 teaspoons chicken bouillon powder
- 1 cup skim milk
- 2 tablespoons butter
- 2 tablespoons flour
- 2 garlic cloves, minced
- salt
- pepper
- 1 lemon wedge
Method
- Melt butter in saucepan over medium heat.
- Add garlic and saute until fragrant and slightly brown, but don't let it get overly browned or burnt.
- Add flour and whisk to combine (this makes a roux).
- Cook and whisk the roux for a minute or so. You want it blonde, not brown.
- Mix the bouillon powder, hot water, and milk.
- 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.
- Bring to a bubble, and allow to bubble until thickened.
- Squeeze the wedge of lemon over top (watch for seeds!).
- Taste and adjust seasoning with salt and pepper.
