This is a wonderful sauce to serve with chicken and seafood.
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups water
2 teaspoons chicken or seafood base or bouillon granules
2 teaspoons Dijon mustard
2 teaspoons chopped chives
2 teaspoons dried tarragon
2 teaspoons dried parsley
1/2 cup half-and-half or heavy cream
- Melt butter in saucepan and add flour to form a roux. Slowly whisk in water and choice of base or bouillon granules. Bring to a boil.
- Blend in mustard, chives, tarragon and parsley. Cook 1 minute.
- Remove from heat, add half-and-half or cream and serve.
Makes 2 cups.