Velvety sauce

Melt the butter in a saucepan and quickly incorporated the flour; stir continuously with a wooden spoon, Cook until the mixture is a very pale yellow: you'll get a blond roux.

Dilute the mixture with half dose of very hot broth, stirring, supplemented with a pinch of salt and white pepper.

Continue cooking for about 1/2 was on very low heat, gradually adding the hot broth and stirring with a wooden spoon constantly.

The sauce should have the consistency of a cream.

Then pass through a sieve and let cool, stirring often, because they form the skin surface.

A fundamental element of this sauce is the broth, which should be clear, made from veal or chicken.

with the addition of the bouquet garni and odours (celery, carrot, onion, peppercorns and coarse salt), but without tomatoes.

The broth should be carefully filtered, removing all traces of herbs and thoroughly degreased before being used in the preparation of the sauce.

Variation: you can replace the broth with 75 cl fish fumet.