Fish Veloute - Veloute is classic French sauce

To make Fish Veloute

2 T butter

2 T flour

1 cup fish stock or clam juice

Salt and pepper to taste.

Melt the butter in a small saucepan. Stir in the flour and cook 2-3 minutes, stirring constantly until the mixture is a pale straw color.

Whisk in the stock and bring to a boil. Simmer 1-2 minutes, stirring constantly, until thickened. Season with salt and pepper.