Creamy Sauce with Tarragon

1.

Make a roux by melting 2 dry ounces of butter in a small saucepan (without browning the butter), and subsequently gradually mixing in 2 ounces of flour.

Allow the flour to get done by stirring the roux on slow fire for two minutes;

2.

Gradually stir in 1/2 cup of cream until the mix almost comes to the boil, keep stirring for one more minute on slow heat;

3.

Prepare the chicken stock by stirring the block of chicken extract into the 1.25 cups of hot water; Stir this hot chicken stock into the sauce until it is a smooth mix again;
(the strange thing is that by adding fluid, the mix will get thicker!)

4.

Scoop some of the drippings out of the drip pan underneath the meat and add two tablespoons to the sauce, stirring the sauce until it is smooth again;

5.

Stir 1 or 2 tablespoons of finely chopped fresh tarragon and 1/2 teaspoon of ground black pepper corns into the sauce;

6.

Gradually stir - dash by dash - dry white wine into the tarragon sauce until the sauce has the desired consistency.

Keep the sauce on slow heat in order to not let it burn;

7.

Taste the gravy, and add sea salt to taste.