INGREDIENTS

• 3 tbs plain flour
• 25g unsalted butter
• 400 ml of boiling water
• 1½ vegetable cubes (10g each) or stock powder
• 1 tbs ready chopped garlic from the jar (I used Very Lazy Garlic)
• crème fraiche / single cream / double cream or even full fat milk – to taste

METHOD

1. In a saucepan heat flour and butter stirring constantly until bubbling.
2. In meantime dissolve cubes in boiling water.
3. Gradually stir in bullion into the saucepan, bring to boil.
4. Then stir in garlic and continue cooking for couple of minutes.
5. Add a little bit of cream or milk to whiten the sauce.
6. Enjoy served over chicken, rice or pasta.

Makes 4-6 servings of sauce.