Originally aired July 5, 2012
- 2 tablespoons butter
- 2 tablespoons flour
- 1 almost-gone jar salsa verde (only a couple tablespoons left)
- 1 cup chicken stock
Pour chicken stock into the salsa jar, screw the top back on a shake to combine. Set aside.
Heat a small saucepan over medium heat, add butter and melt. Add flour and whisk 1 minute, whisk in chicken stock salsa from the jar. Season with salt and pepper, and cook to thicken, about 2-3 minutes.