Ingredients
Directions
1.
In a Dutch oven over medium heat, MELT butter; WHISK in flour; COOK, WHISKING constantly, until mixture is light brown and smooth, about 3 to 4 minutes.
2.
Slowly WHISK in chicken stock; INCREASE heat to high; bring to a BOIL, WHISKING occasionally.
3.
REDUCE heat to medium; STIR in sage, salt, garlic and pepper.
4.
SIMMER, STIRRING occasionally, until desired thickness, about 10 to 15 minutes.