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Melt the butter and add the flour to make a blonde roux.
Remove from heat to cool slightly.
Gradually add the boiling stock to the roux, making sure that the stock and roux are smoothly combined before adding more. Stir vigorously with a wooden spatula. This prevents the cooking flour becoming lumpy.
Simmer gently for at least 50 minutes.
Season and pass through a conical strainer.
The sauce can be enriched with cream and egg yolk but should not be re-boiled. This is called a liaison.