Part 2/7:
- Seasonings: 1/2 teaspoon of allspice, 1/4 cup of parsley, 2 1/2 teaspoons of salt, and 1/2 teaspoon of pepper
For the sauce, gather the following:
Base: 7 tablespoons of butter and 7 tablespoons of flour to create a roux
Liquid: Half a cup of dry white wine (optional), four cups of low sodium chicken stock, half a cup of heavy cream, and half a cup of sour cream
Flavoring: 2 tablespoons of Worcestershire sauce, 1 tablespoon of Dijon mustard, 1/4 teaspoon of allspice and nutmeg, along with supplementary salt and pepper