Velouté Sauce

Ingredients

1.	Heat the stock to a simmer, then lower the heat just to keep it warm
2.	In a large pan, melt the butter until it turns frothy, but not brown
3.	Stir in the flour, and cook through for a few minutes
4.	Using a whisk, stir in the stock a little at a time ensuring all the lumps are removed between each addition
5.	Simmer the sauce until the volume reduced by a third
6.	The resulting sauce should be smooth and velvety. It if is too thick, whisk in a little more stock, but it should coat the back of a spoon