Sherry Sauce

-2 T butter
-3 T flour
-1 or 2 pinches rubbed sage
-2 t garlic powder, or to taste
-2 t chicken bouillion powder
-about 4 T amontillado sherry, or any medium-dry sherry
-salt and pepper to taste
-1 and a half cups milk

1. melt the butter and whisk in all of the dry ingredients. Cook a few minutes, but don't brown.
2. While whisking add the wet ingredients.
3. Cook over a medium heat while whisking fairly often until it thickens.

I generally use this sauce for chicken or seafood, but it would go well with veal.