|Sweet butter||6 Tablespoon|
|Chicken stock||925 Milliliter (3 3/4 Cups)|
|Cream||65 Milliliter (1/4 Cup)|
|Lemon juice||1 Teaspoon|
Melt half the butter in a saucepan.
Add the flour and mix it in to form a roux.
Cook the roux, stirring constantly, over very low heat for 5 to 7 minutes until it becomes straw colored.
Add the stock gradually, stirring constantly.
Bring the sauce to a boil, reduce the heat and simmer gently for 5 minutes.
Stir in the cream and simmer for 2 minutes.
Add seasoning to taste and the lemon juice.
Stir in the butter and serve.