Step 1

1.Begin by melting the butter over a medium-high heat, and then add in your flour and cook it out until you have a blonde roux.

Step 2

2.Warm 1 litre of white chicken stock in a separate pot, and add the warm liquid stock to the roux while using a whisk to stir in the liquid as you pour to prevent any lumps from forming.

Step 3

3.Gently bring the sauce to a simmer and cook for about twenty minutes to half an hour.