How Roux'd Cream Sauce

• 4 tablespoons vegetable oil
• 4 tablespoons flour (do not use Tapioca) or 2 tablespoons gluten-free flour (do not use Tapioca)
• 1 teaspoon garlic, minced
• 1 -2 tablespoon chopped green onion
• 3 tablespoons french herb seasoning mix
• 1 tablespoon Worcestershire sauce
• 1 -1 12 cup broth (beef, vegetable, chicken, etc.)
• 12 cup sour cream

1. Heat oil and saute garlic and green onions until tender.
2. Add flour to make a roux, whisking to prevent clumping.
3. When mixture darkens, quickly stir in herbs and worcestershire.
4. Immediately add enough broth to make a sauce that is the consistency of thin (runny) gravy, whisking continuously.
5. Bring to a simmer.
6. Remove from heat.
7. Whisk in sour cream.
8. (Add more broth if too thick.
9. Maintain a thin gravy consistency.
10. ).
11. Serve over fish, asparagus, potato pancakes, parsnip croquettes, or even hamburger steak.

vegetable oil, flour, garlic, green onion, french herb seasoning mix, worcestershire sauce, broth, sour cream

Taken from www.food.com/recipe/quot-how-rouxd-quot-cream-sauce-525144 (may not work)