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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