b'To the same saucepan, add the garlic, onion, carrot, celery, bay leaf and red pepper flakes. cook over medium-low heat, stirring well, for 4 to 5 minutes. increase the heat to high and add the chardonnay; bring to a boil and reduce by half, about 4 to 5 minutes. add the chicken broth, then bring to a boil and cook, stirring well, for 5 more minutes. reduce the heat to medium-low and cook for 30 minutes.strain the sauce into a bowl and discard all of the ingredients left in the strainer. pour the strained sauce back into the saucepan and bring to a boil over medium-high heat. add 1 teaspoon of the butter-flour mixture and stir well with a wire whisk; wait 1 minute and repeat. stop this process when the sauce is finally thickened to your liking. (Usually a tablespoon of the butter-flour mixture is more than enough, but just in case you want it, youve got more on hand.) salt to taste. keep the sauce warm until youre ready to serve it.105'