In a small mixing bowl, whisk together all dry ingredients and set aside.
Add oil to a medium-sized sauce pan and place over medium heat just until oil begins to shimmer. About 2 minutes or so.
Add dry ingredients to warm oil and whisk constantly until well mixed and color is a deep mahogany. Whisk in tomato sauce and allow to cook for another minute before slowly whisking in the chicken broth.
Turn up the heat to medium-high, whisk in butter and bring the sauce to a low boil.
Reduce heat to low, add vinegar and cook for an additional 5 minutes, whisking often to prevent any burning.
Remove from heat, and use for my smoked chicken enchiladas recipe, or over your next breakfast burrito.