30 ml (2 tbsp) butter

30 ml (2 tbsp) unbleached all-purpose flour

2 cloves garlic, finely chopped

2 cans 284 ml (10 oz) chicken broth concentrate, undiluted

15 ml (1 tbsp) ketchup

15 ml (1 tbsp) paprika

5 ml (1 tsp) honey

5 ml (1 tsp) mustard powder

1 ml (1/4 tsp) ground ginger

1 pinch cayenne pepper

1 pinch nutmeg

In a saucepan, melt the butter over medium heat. Add the flour and garlic and cook for about 2 minutes, stirring constantly with a whisk until the mixture is golden brown.

Add the broth and bring to a boil while whisking. Add the remaining ingredients and simmer for about 10 minutes or until the sauce thickens.

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