Step 1

In a saucepan of medium size, melt the butter over medium heat.

Step 2

Add the chopped onion and minced garlic to the pan and cook for about 2 to 3 minutes, or until the onion is translucent and the garlic is fragrant.

Step 3

Coat the onion and garlic mixture with flour and stir to combine. 1-2 minutes are required to create a roux.

Step 4

Add the chicken or vegetable broth gradually while stirring constantly to prevent lumps. Bring the ingredients to a boil.

Step 5

Reduce the heat to medium-low and simmer the sauce until it begins to thicken for 5 to 7 minutes.

Step 6

Stir the heavy cream into the pan to combine. Allow the sauce to simmer for an additional 5 to 7 minutes, or until it reaches the desired thickness.

Step 7

Season the sauce to taste with salt and black pepper.

Step 8

Serve the sauce immediately with pierogis, mashed potatoes, or roasted vegetables.