As dispiriting a name as white sauce but inescapably useful. All the best brown sauces depend on using very good stock which has been strengthened (see Brown Stock) and reduced. Only reduction by boiling can give the sauce its proper coating consistency.
A strengthened first stock is best of all but any strong well-flavoured stock will do.
Melt the butter, stir in the flour and allow to colour but not to burn. This takes 4 or 5 minutes, stirring over a fairly low heat. Stir in the stock, bring to the boil and add salt and pepper (unless the stock is already highly seasoned) and a little lemon juice.
©1975 The Estate of Elizabeth Ayrton