2 Tbls butter
3 Tbls flour
1 pint whole milk
1 pint half&half
1/2 cup full-bodied sherry wine
1/2 tsp granulated garlic
1/2 tsp salt
1 cube chicken bullion (crushed)
1/2 tsp white pepper
1/4 tsp ground thyme
1/4 tsp ground Italian spice
1/4 tsp ground sage
1/4 tsp ground nutmeg
2 bay leaves
In a saute pan, melt butter for roux.
Stir in flour using a wooden spoon.
Continue to cook on medium heat, stirring constantly, until roux begins to turn dark brown.
Remove from heat and let cool to room temperature.
In a 6-quart sauce pan, heat milk and half & half on high until it begins to boil.
Add wine and bring back to a boil.
Using a wooden spoon, stir in roux (roux must be cooled to room temperature or the sauce will clump)
Reduce heat to a strong summer and continue to stir constantly for 10 minutes
Add all other ingredients to sauce and stir for 10 more minutes.
Strain sauce through a fine strainer and serve.