ounces butter 2 tablespoons flour 2 cups fish stock 1/4 teaspoon
salt 1 pinch white pepper
Melt the butter, add the flour, and cook
over low heat until the roux is slightly brown. Gradually pour in the fish
stock, whipping until smooth. Bring to a boil, stirring occasionally, until the
sauce thickens. Simmer 10 minutes and season to taste.