Ingredients
2 tablespoons plus 1 teaspoon unsalted butter, divided
3 tablespoons all-purpose flour
2 cups chicken, veal, or vegetable stock
1/4 teaspoon kosher salt, or more, to taste
1/8 teaspoon white pepper
Directions
1
Make the blond roux:
2
In a heavy-bottomed 6 cup saucepan over medium-low heat, melt 2 tablespoons butter. Add the flour and whisk together until the butter and flour mixture has small bubbles but does not brown, about 2 minutes.
3
Stir in the stock:
4
Whisk in 1 cup of the stock all at once, and continue to whisk until it is smooth and lump-free. Gradually whisk in the remaining 1 cup of stock, salt, and pepper. Over medium heat, bring the sauce to a low boil (small bubbles break over the surface of the sauce), stirring constantly with a whisk. Once the sauce reaches a low boil, keep whisking the sauce for 2 minutes.