1 quart 2% milk
1 quart water
1/2 cup bacon grease
1/2 lb. butter
2 Tbs. chicken base
2 tsp. garlic granulate
2 tsp. onion salt
3 tsp. white pepper
3 tsp. ground pepper
2 cups flour
Combine water, milk, chicken base and all spices in a pot.
Heat on medium to approximately 170 degrees.
In a separate sauce pan on medium heat melt butter and bacon grease.
Add flour to make roux.
Stir constantly to keep from browning.
Add roux to liquid and on medium heat.
Stir constantly until all is incorporated - approximately 5 minutes.
Source: Fox 13 TV Salt Lake City UT website, Prepared by Todd Gardiner, Executive Chef, Z’Tejas Southwestern Grill