Ingredients
- 2 tablespoons butter
- 2 tablespoons margarine
- 3 tablespoons all-purpose flour
- 1 cube chicken bouillon, crumbled
- 1 1/2 cups boiling water
- 1 cup 2 milk
- Ground white pepper to taste
Directions
Melt butter and margarine in a saucepan over medium-low heat; stir in flour and bouillon until roux is well blended. Continue to cook and stir until thickened and lightly browned, about 5 minutes. Increase heat to medium and whisk water into roux until smooth. Stir in milk; cook and stir until thickened, about 2 minutes more. Season with white pepper.
