1 qt. milk
1 tbsp. chicken base
1/2 tsp. white pepper
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. granulated garlic
1/2 tsp. tarragon leaves

QUICK ROUX:

3/4 c. oil
3/4 c. white flour

Heat milk and chicken base. Do not boil. Add seasonings. When hot slowly add Roux while stirring with a whip, add just enough Roux to thicken.