1. Make a blonde roux by cooking ____ and ____ together until it reaches a light tan color, stirring constantly to prevent burning. 2. Add the holy trinity of ____, ____, and ____ to the roux, then stir in ____, ____, and ____, simmering until the vegetables are tender and the sauce thickens. 3. Season with ____, ____, ____, and ____, then fold in the ____ and green ____ just until heated through. 4. Finish with additional ____ for richness and serve immediately over cooked ____.

Cuisine: ____