5 tablespoons butter
3 tablespoons flour
2 cups chicken stock
Salt
Freshly ground white pepper
1/2 cup heavy cream
In a saucepan, over medium heat, melt 3 tablespoons of butter. Stir
in the flour and cook for 2 minutes. Whisk in the stock, 1/2 cup at a time.
Whisk until smooth. Season with salt and pepper. Bring the liquid to a
boil and reduce the heat to low and cook for 15 minutes. Whisk in the cream
and continue to cook for 2 minutes. Season with salt and pepper. Remove
from the heat and whisk in the remaining butter. Serve warm.
Yield: 2 cups