• 6 tablespoons butter
  • 6 tablespoons flour
  • Salt and fine black pepper
  • 3 cups chicken stock
  • 3 cups beef stock
juiced (and reserve peel)
  • 1 lemon
Serves: 6-8 cups

Heat a skillet over medium heat, add butter and melt. Whisk in flour, let the roux bubble and season with salt and pepper. Add lemon peel and both stocks, and thicken to coat the back of a spoon. Add lemon juice, remove the lemon peel and serve on Rach’s Rolled Spring Meatloaf.