|Butter||3⁄4 Ounce (20 Gram)|
|Flour||3⁄4 Ounce (20 Gram)|
|Chicken stock/Veal / fish stock||1⁄2 Pint (300 Milliliter)|
1. In a saucepan, melt some butter for foaming.
2. Stir in the flour and cook for 5 minutes till the roux gets straw-colored.
3. Boil the stock, and gradually stir into the roux,
4.Add salt and pepper, and simmer for 15 minutes, whisking, until the sauce is the correct consistency.
5.Once the sauce is thick and smooth, make it rich with egg and cream just before serving