No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


  • Yield: Makes 4 cups

Source: Martha Stewart's Cooking School


  • 2 tablespoons unsalted butter
  • 1/3 cup sifted all-purpose flour
  • 4 cups homemade or store-bought chicken stock


  1. Melt the butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).

  2. Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the liquid (it should reach the consistency of heavy cream).

Related Topics