Gather all ingredients before starting recipe.

• Heat 1 tbsp unsalted butter over medium high heat in a small sauce pan until the butter is bubbly.
  
• Add1 tbsp all-purpose flour and stir until the flour is a light blond color.
  
• Add 1 cup chicken stock and whisk with a wire whisk until smooth and begins to bubble, reduce heat and cook until slightly thickened.
  
• Add white pepper to taste, 1-2 tbsp fresh chopped tarragon, 1 tbsp chopped chives, 1-2 tbsp dry sherry, and 1/2 cup whipping cream and stir until well combined. Add 1-2 drops fresh lemon juice then reduce heat and simmer until slightly reduced, 8-10 minutes.