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.