- 2 TBS vegetable oil
- 2 TBS all-purpose or gluten-free flour
- 4 TBS chili powder (*not cayenne!)
- ½ TSP garlic powder
- ½ TSP salt
- ¼ TSP ground cumin
- ¼ TSP dried oregano
- 2 C chicken or vegetable stock
- Heat oil in a small saucepan over medium-high heat. Add flour and whisk together over the heat for one minute.
- Stir in the remaining seasonings.
- Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until slightly thickened.
- Use immediately or refrigerate in an air-tight container for up to 3 days.
NOTE: This sauce is pretty mild. If you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you’d like. Or if you’d like a smokier sauce, I recommend using 3 tablespoons chili powder and 1 tablespoon chipotle powder.
Yields ~1½ cups of sauce