- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups chicken stock
- Freshly ground white pepper
In a saucepan, over medium heat, melt the 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. Remove from the heat and serve.
Recipe Courtesy of Emeril Lagasse