|Safflower oil||5 Teaspoon|
|Brown rice flour/Potato flour||6 Teaspoon|
|Onion powder||1 Teaspoon|
|Celery salt||1⁄4 Teaspoon|
|Homemade chicken broth/Commercial chicken broth||3 Cup (48 tbs)|
|Dried dill/2 teaspoon fresh chopped dill||1⁄2 Teaspoon (Or To Taste)|
|Dry sherry||3 Teaspoon|
Stir in flour and cook, stirring, 1-2 minutes.
Add onion powder and celery salt.
Slowly add broth, stirring constantly.
Beat with a wire whip until thickened to consistency of a soft custard.
Add the dill and sherry, and salt if desired.
Variations: If you can use milk, you can substitute 6 tsp butter for the safflower oil.
If you can use wheat and gluten, you can substitute wheat flour for the brown rice or potato flour.
If you can use gluten but not wheat, you can substitute barley flour for the brown rice flour.