3 Tbs. Unsalted Butter (or Vegetable Oil)
1 Tbs. Unsalted Butter
3 Tbs. All-purpose Flour
2 1/2 Cups Vegetable Stock
2 Tbs. Chopped Fresh Herbs
Salt and Freshly Ground Pepper
METHOD:
In a heavy saucepan over low heat, melt 3 tablespoons of butter. Stir in flour and continue to cook over low heat stirring constantly until the roux is fragrant and golden brown in color, about 5 to 6 minutes.
Gradually whisk in stock, a little at a time. Whisk constantly to prevent lumps. Cook sauce until it is thick enough to coat the back of a spoon (about 15 to 20 minutes). Add in chopped herbs. Season with salt and pepper. Just before serving, whisk in 1 tablespoon of butter. Keep sauce warm until ready to serve.
