1 Serving: 2-3 tbsp

INGREDIENTS:

2 tbsp butter
2 tbsp almond flour
2 tbsp heavy whipping cream
1 cup unsweetened nut milk
1 bouillon cube crushed
1 tsp minced garlic
1 tbsp Dijon mustard
1/2 tsp Worcestershire sauce
1/2 cup grated Parmesan cheese

INSTRUCTIONS:

1. In a medium saucepan, melt the 2 tablespoons butter. Stir in the almond flour, whisking constantly. Cook the flour/butter mixture for 1-2 minutes. Slowly pour in the milk and cream while whisking quickly. Stir in the chicken bouillon granules and salt. Whisk mixture constantly over medium heat until the mixture begins to simmer and thicken, about 3-5 minutes.
2. Once the sauce has bubbled and thickened, remove from heat and stir in the mustard, Worcestershire sauce and Parmesan cheese. Stir until the cheese is melted. Keep the sauce warm until the other food is ready. If your sauce is too thick, whisk in some more milk. If it’s too thin, simmer longer.