Enjoy This Recipe Courtesy of Chef Les Kincaid
1 quart white stock: chicken, veal or fish
2 ounces all-purpose flour
2 ounces sweet butter or canola oil
Bring the stock to a boil.
Combine the butter or oil and flour and cook over high heat for 2 or 3 minutes until you have a pale roux. Whip the roux into the stock, making sure all 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 seasoning with salt and pepper to taste.
Yield: about 1 quart