Velouté Sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 pint

Melt butter in saucepan; add flour and cook for a few minutes to form roux blond. Add boiling stock, salt and pepper and cook, stirring vigorously with a whisk. Add mushrooms and cook slowly, stirring occasionally, skimming from time to time, until the sauce is reduced to two-thirds of its original quantity and is very thick but light and creamy. Strain through a fine sieve.