- 3 tblsp butter
- 4 tblsp flour
- 1250 ml beef stock
- Melt the butter in a saucepan and when it begins to bubble add the flour slowly, stirring continuously.
- Cook for about 5 minutes over a low heat, stirring, until the mixture takes on a nut colour.
- Don’t let it burn or the finished sauce will have a bitter flavour.
- Slowly add the beef stock, and let the sauce simmer for at least one hour, when it will be well reduced.