In medium saucepan, heat broth and milk over medium-low until simmering.
Melt butter in another medium saucepan over medium heat. Whisk in flour. Continue whisking and cooking for 2 minutes, until roux is a light tan color. Whisk in broth mixture until there are no lumps.
Stir in thyme, salt, vinegar and pepper and cook until thickens about 3-4 minutes
This is perfect over almond-sage chicken.
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|Serving Size: 1 Serving (1525g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1940 (63%)|
|Amt Per Serving||% DV|
|Total Fat 215.6g||287 %|
|Saturated Fat 71.9g||360 %|
|Monounsaturated Fat 84.5g|
|Polyunsanturated Fat 41g|
|Cholesterol 1005mg||309 %|
|Sodium 1118.6mg||39 %|
|Potassium 2679.4mg||71 %|
|Total Carbohydrate 39.6g||12 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 39.3g|
|Protein 236.2g||337 %|
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Calories per serving: 3097
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