A classic French sauce.
- 40 g butter
- 32 g flour
- 825 ml chicken or veal stock (or fish stock if fish sauce is required)
- salt, pepper and a few drops lemon juice
- Melt the butter in a saucepan over low heat.
- Add the flour and combine, stirring continuously for 2 minutes.
- Gradually add the stock, stirring and bring to the boil.
- Simmer for 5 minutes, add salt and pepper and lemon juice.