- 5 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups chicken stock
- Freshly ground white pepper
- 1/2 cup heavy cream
- Melt 3 tablespoons of the butter in a saucepan over medium heat. Add the flour and whisk for 2 minutes. Add the stock, 1/2 cup at a time, and whisk until smooth. Season with salt and pepper, and bring the mixture to a boil Reduce the heat to low and cook for 15 minutes. Whisk in the cream and continue to cook for 2 minutes. Season with salt and pepper. Remove from the heat and whisk in the remaining butter. Serve warm.