1Heat butter and garlic on high until butter is melted.
2Stir in flour.
3Slowly add stock and cream and mustard and stir to combine
4Cover and cook on HIGH for 2hrs or until thickened nicely, stirring every 10mins
5Add S&P to taste
1Use The Tea Towel Trick to prevent excess moisture in your sauce
2Adapted from my Slow Cooked Creamy Garlic King Prawns Recipe
3Freezes and defrost well for leftovers as per Erica's feedback below 🙂
Submitted by Simon Christie
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