Chicken velouté

• 50 g/1¾ oz/3½ tbsp unsalted butter
• 50

Melt the butter in a non-stick pan saucepan over a low heat. Add the flour and, using a wooden spoon or balloon whisk, slowly beat together over the heat for 2 minutes.

Slowly add the chicken stock, about 100ml/3½fl oz/scant ½ cup, at a time, beating well between each addition until the liquid is combined. Once all the liquid has been added and the mixture is smooth, set aside until req