INGREDIENTS
3 Tbsp Butter
3 Tbsp Flour
2 Cups Chicken Stock
Salt & Pepper to taste
Bit of Cornflour Slurry to thicken if needed. (Notes)
METHOD
1 Melt Butter in a pot then add Flour stirring continuously with a whisk and cook for 2 or 3 minutes to make a roux.
2 Then add Beef Stock 100ml at a time and whisk briskly to desolve lumps. Bring to boil while whisking and simmer until it thickens.
NOTE
If you need the full amount of sauce then add a bit of Cornflour slurry to the sauce to thicken it.
