White Sauce ( Veloute Sauce)

1/2 c. butter
1/2 c. flour
1 qt. chicken stock
1 tsp. salt, unless chicken stock is salty

Make a roux by cooking together the butter and flour. Add the chicken stock gradually, stirring constantly. Allow to cook slowly, simmering over low heat for 1 hour.

Skim the butter which has risen to the top during cooking. Strain through a cheesecloth and season to taste.