2 tbsp cornstarch

2 tbsp (30 ml) water

6 tbsp (90 ml) unsalted butter

1/4 cup (40 g) unbleached all-purpose flour

2 garlic cloves, finely chopped

2 cans (10 oz/284 ml) beef broth, undiluted

1 can (10 oz/284 ml) chicken broth, undiluted

In a small bowl, dissolve the cornstarch in the water. Set aside.

In a saucepan, melt the butter. Add the flour and cook for about 5 minutes, stirring until the mixture turns golden brown. Add the garlic and cook for about 30 seconds.

Add the broth and bring to a boil, stirring with a whisk. Stir in the cornstarch and simmer for 3 to 5 minutes or until the sauce thickens. Season with pepper.

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