|Stock||2 1⁄2 Cup (40 tbs)|
|Salt and pepper||1|
Melt the butter in a heavy saucepan.
Stir in the flour and cook, stirring, over low heat for two to five minutes.
Pour in all of the stock, whisking constantly to blend the mixture smoothly.
Increase the heat and continue whisking while the sauce comes to a boil.
Reduce the heat to very low, move the pan to the side of the heat and simmer for about 40 minutes, skimming occasionally.
Correct the seasoning before using the sauce.