1 quart white stock (chicken, veal or fish).

2 ounces flour

2 ounces butter or oil

salt

pepper

Bring stock to a boil

In a separate sauce pan, combine the butter or oil and flour and cook over high heat for 2 or 3 minutes until you have a pale roux.

Whisk the roux into the stock, making sure all of the lumps are gone.  Simmer for 30-40 minutes, skimming the surface as needed.  Strain the sauce through a chinois or strainer lined with cheesecloth.  Adjust the seasoning with salt or pepper to taste.

Add 2 tablespoons of freshly chopped tarragon and 2 small shallots (finely chopped) and serve over baked chicken.

Or add in half a cup of frozen corn and peas and some cooked, chopped chicken.