|Refined flour||50 Gram|
|White stock||1 Liter|
1. In a sauté pan, melt the butter on a low flame.
2. Add the flour and blend with butter to make a roux, sautéing for 1 minute.
3. Take the pan off the heat and gradually stir in the stock, whisking continuously to get a smooth sauce.
4. Return to the flame and cook for 5 minutes, stirring continuously until it comes to a boil
5. Use the sauce as required.