Ingredients:

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

Directions:

1. 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. If your sauce is too thick, whisk in some more milk. If
it’s too thin, simmer longer.

Servings: 4