Ingredients
- 1 L broth (poultry, veal or fish)
- 125 ml (1/2 cup) butter
- 125 ml (1/2 cup) flour
- Salt and pepper to taste
Preparation
Melt butter in a saucepan over medium heat. Add flour and cook, stirring constantly, for 2-3 minutes to obtain a white roux. Gradually stir in broth, whisking to avoid lumps. Bring to the boil, whisking constantly until the sauce thickens. Season with salt and pepper.
