Part 5/7:
Crafting the Sauce
Step 5: Prepare the Roux
While the meatballs are baking, start on the sauce. In a medium-sized saucepan, melt 7 tablespoons of butter, then whisk in 7 tablespoons of flour to create a roux. Cook the roux for about 4 minutes over medium heat until it attains a golden color and emits a nutty aroma.
Step 6: Add Liquid Ingredients
Slowly pour in the half cup of dry white wine (if using) and allow it to cook for 30 seconds. Next, slowly add the chicken stock while continuously whisking to create a smooth gravy. Bring the mixture to a boil, and then add the allspice, nutmeg, Worcestershire sauce, and Dijon mustard for flavor.