Servings: 16


  • 1 fluid ounce Clarified butter
  • 1 ounce Flour
  • ⅝ quart Chicken, veal or fish stock
  • Salt and white pepper, to taste


  1. Melt the butter in a heavy saucepan. Add the flour and cook to make a blond roux.
  2. Gradually add the stock to the roux, stirring constantly with a whisk to prevent lumps. Bring to a boil and reduce to a simmer. (Seasonings are optional; their use depends upon the seasonings in the stock and the sauce's intended use.)
  3. Simmer and reduce to 1 gallon (4 liters), approximately 30 minutes.
  4. Strain through a china cap lined with cheesecloth.
  5. Melted butter may be carefully ladled over the surface of the sauce to prevent a skin from forming. Hold for service or cool in a water bath.

Yield: 1 gal. (4 lt)

Courtesy of Austin Cooks, a Culinary Arts program initiative of Austin Community College.