Step 1

In a medium pot, add the chicken stock, white wine and lemon juice.

Step 2

Bring to a simmer and keep warm.

Step 3

In a large skillet, add the butter and melt.

Step 4

Once all the butter is melted, sprinkle the flour over the melted butter.

Step 5

Whisk to combine, continue cooking and whisking until the flour takes on a light brown color.

Step 6

Add warm wine mixture one ladle at a time to the flour mixture, whisking as you go.

Step 7

Add salt, pepper and fresh thyme.

Step 8

Makes About 2 Cups of Sauce.

Step 9

I always make a double batch of this sauce.

Step 10

Pour cooled sauce into a freezer safe zip top bag ( I like to double bag it by placing another zip top bag inside of a zip top bag).

Step 11

Lay flat to get all the air bubbles out and zip closed.

Step 12

Label and date bag.

Step 13

Lay flat in the freezer, once frozen, place the bag upright for little storage.

Step 14

Stays fresh up to 3 months.