Ingredients
1 tablespoon arrowroot
1 cup chicken stock
1 tablespoon olive oil
salt
pepper
Preparation
Create a roux by whisking together the arrowroot and olive oil in a saucepan over medium heat. Cook and stir for four or five minutes, but don’t expect the roux to brown like a wheat flour roux.
Whisk in stock, bring to a boil. Reduce until correct consistency, then add salt and pepper to taste.
