Method
Make a roux with the butter and flour. Draw pot away from heat and add a little vegetable stock and stir it well. When the mixture is smooth, add a little more vegetable stock and stir until smooth. Continue adding the vegetable stock until smooth. Continue adding the vegetable stock until it is used up. Bring to the boil, stirring all the time and when thick enough remove from heat. Beat well to remove all lumps and to give a gloss to a sauce.If there are any lumps use a wire whisk to break them up. It is used to coat or serve with a vegetable or savoury dish, and the cooking liquid of any vegetable can be used.