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Stir in the flour and cook for 2-3 minutes,
stirring constantly. Keep stirring until the flour
is golden and toasty. Gradually add the broth,
whisking constantly to smooth out any lumps. Add
the remaining ingredients and bring to a boil.
Reduce the heat to low, and simmer for 30 minutes,
stirring occasionally. The sauce can be processed
in a blender if you prefer a smoother consistency.
Will keep in the fridge for up to two weeks.
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