Melt the butter on low heat, preferably in a double boiler, or, paying close attention, stirring regularly in a pot. Stir in the flour, incorporating it into the butter thoroughly until smooth. Slowly add the milk, stirring constantly. Cook on low-medium heat, stirring regularly, until it reaches a silky, creamy consistency. Whisk in the salt, paprika, garlic powder, onion powder, oregano, cayenne, nutmeg and cloves. Cook for 5 minutes. Whisk in the vinegar, adding slowly. Cook for another 5 minutes, whisking often.
This recipe is not difficult, the key is to maintain low heat and pay close attention. Use the sauce to top chicken breast, fish, steak, omelets, vegetables, etc.!
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.