Strain braising liquid from "Honey & Lemon Turkey Breast" into a large sauce pot.

In a seperate non-stick saute pan, melt butter. Continously stir butter while adding flour little by little to make a roux.

Bring braising liquid to a simmer. Add roux to braising liquid, little by little, while whisking to avoid clumping. Bring to a boil. Adjust thickness with roux until desired consistency.

Add seasoning. Simmer for 2 minutes.

Variations; Fresh parsely, rosemary, thyme, marjoram, basil, oregano, habanero, celery seed, onions, shallots, wine, beer, bourbon, white pepper, peppercorn melange, dried onion soup mix, ranch seasoning herbes de provence, roasted garlic