A versatile and easy sauce.


  • 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.

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