Ingredients
4 tablespoons butter
2 tablespoons grated onion
2 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half
½ teaspoon salt
¼ teaspoon ground white pepper
1 pinch dried thyme
1 pinch ground cayenne pepper
Preparation
Step 1
MICROWAVE METHOD: In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
Step 2
Add grated onion and flour and mix well. Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
Step 3
Cook uncovered for 5-6 minutes at HIGH or until sauce is thickened. Do NOT boil.
Step 4
After 2 minutes, stir mixture, then stir again every 30 seconds to one minute as needed.
When sauce reaches medium thickness, remove from microwave, add seasonings and stir. Mmmm!
Step 5
STOVETOP METHOD: In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.
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