Sep 25 2012 - Aug 11 2013


125g Butter
125g Flour
2L Stock (Chicken, veal, fish etc.)
TT Salt And Pepper
  1. Melt butter and blend with flour to make a roux.
  2. Add hot stock and bring to a boil, stirring with a whip to avoid burning at the bottom. Reduce heat.
  3. Add seasoning and strain through china cap.

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