Instructions: Warm butter in a small heavy saucepan over medium heat until butter melts and is foamy. Whisk in flour and cook for about two minutes until mixture is light tan. (Stir continuously - do not let mixture burn.) Add chicken stock and bring it to a slow boil, stirring until thickened. Remove from heat. Add tarragon and fennel.

This recipe yields 1 cup for 4 servings.

Comments: This sauce is excellent over chicken, shrimp, fish, or steamed vegetables.

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