2 TBSP butter, melted
2 TBSP all-purpose flour
Melt together in a medium saucepan. Stir until very smooth.
Slowly add 1 cup of warm milk, stirring constantly.
When it’s warm, add:
1 tsp chicken bouillon paste
½ cup shredded parmesan cheese
¼ teaspoon ground sage
½ teaspoon fresh thyme
Freshly ground pepper
This makes enough for three servings of Chicken Pasta Mornay.
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