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Serves: 6
1 tablespoon butter
2
tablespoons flour
2 cups
fish stock
to taste salt and ground white
pepper
Melt the butter in a heavy bottom medium saucepan. stir in the flour to make a roux, and cook over low heat until slightly brown. Pour in the fish stock, whipping until smooth. Bring to a boil, stirring occasionally until the sauce thickens. Simmer for 5 minutes and season to taste.
