Melt butter in a pan on a low-medium heat, then slowly add in the flour and continuously whisk to create a roux. Cook the flour, whisking continuously for 3-4 minutes, then slowly add in room-temperature milk. Continue whisking as you add in the milk then follow it by the chicken oxo cube. Allow the sauce to thicken for about 5-7 minutes while whisking. Add in the seasoning and check that the sauce has thickened properly by coating the back of a spoon and running your finger through it – it should remain separated.
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