2 Tbsp. vegetable or canola oil
2 Tbsp. all-purpose or gluten-free flour
4 Tbsp. chili powder (*not cayenne, see note below if you do not like heat*)
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. cumin
1/4 tsp. oregano
2 cups chicken or vegetable stock
Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute.
Stir in the remaining seasonings (chili powder through oregano).
Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.
Use immediately or refrigerate in an air-tight container for up to two weeks.
(* author’s note: I consider this sauce pretty mild. But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you’d like.)