Ingredients

• 1 T fat (butter, bacon, etc.)
• 1 3/4 T flour
• 1 C milk, cold or room temperature
• 1/8 t garlic powder
• 1/8 t onion powder
• 1/8 t dried thyme

Options

• substitute bacon fat or sausage fat for butter
• add crumbled cooked sausage to the final sauce

Instructions

1. Render the fat and whisk in the flour and spices to make a blond roux.
2. Whisk in a little milk to temper, continue whisking to incorporate, then add the remaining milk, whisking continuously until fully incorporated.
3. Continue cooking, whisking as needed, to obtain the desired consistency. Add milk or cook longer as needed to adjust.
4. Season with salt and pepper, plate and serve.

Adapted from: Long Point Grille

Contributed by: Skip