Hi All, I’m running into some problems with the pepper sauce we serve with steak. I’ve taught the staff how to make it starting of with a roux, but our kitchen is small and we only do a limited amount of sauce and the staff is short cutting by working with a slurrie. It doesn’t taste bad, but not like it does when starting of with a roux. In one of the threads about ‘mother sauces” I saw some remarks about quicker ways, more modern ways to make sauces and I’m keen to know more about this. I’m limited in ingredients I can use. I can’t get sour cream, normal cream doesn’t keep, so I can’t use that either (unless maybe I can freeze it in portions?). Green pepper corns are out as well as the price is prohibitive. Can anyone (both home cooks and professionals) come up with a good method to make a pepper sauce, based mainly on butter and flour?