Cooking Directions
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.
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