this is actually not a sauce but a mean to bring body or to thicken the sauce and it also uses you guessed it canna-butter. this is a very simple process and only takes a few mins. its called a roux and it makes the difference between a good sauce and a shitty one. there are four types: white roux, blonde roux, dark roux, and black or brick roux the lighter the roux the lighter the flavor it adds but the more thicking power its has. remember use white or blonde for light sauces and soups and darker for richer darker sauces.

now the ingrediants are simple flour and canna butter no matter how much you want its always a 1:1 ration so for a cup of roux it would be 1/2 cup flour and 1/2 cup canna butter.

Add the butter to a sauce pan over medium to medium heat and melt the butter careful not to burn it when butter is melted add the flour and whisk togther untill the flour is incorporated. now you just continue to whisk off and on the heat untill you have reached the right color about 2 mins for white and so on. the darker it gets the aroma becomes more nutty and rich. enjoy

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I saw "roux" and knew you were either formally trained or a SERIOUS enthusiast. My good buddy is from the bayou. I read this post first and back tracked to your first and indeed, you are. I only ever tried baked goods and always felt there was a hint of mint taste when using the butter. I'm not a fan of mint except for after dinner, gum, or brushing my teeth. I never even considered using it for sauces. That characteristic would do well with garlic or shallots(like your one recipe). French cuisine is very butter friendly to say the least. Fat is where the flavor is and it dawned on me. canna-lard. My buddy and I have made lard oatmeal cookies(normal). We joke about preferring our donuts fried in bacon grease. Anyways, great ideas. Thank you!