In a small saucepan, heat the 2 cups of stock to a simmer.
While the stock is heating, melt the butter in another saucepan over medium heat. When the butter is fully melted and bubbling, slowly add in the flour while stirring with a wooden spoon or whisking with a whisk.
Keep stirring until the butter and flour mixture forms a golden paste, about 3 minutes. The mixture will smell nutty as the flour cooks a bit. This recipe calls for a light roux, so the color should be light golden, and should not turn dark brown.
Add the stock. When the roux is ready, slowly pour in the warm stock a 1/4 cup at a time while whisking vigorously and constantly to ensure the sauce is lump-free.
Bring the sauce to a simmer and reduce the medium heat to medium-low heat. Continue simmering the sauce for 10 to 15 minutes, or until it thickens. The sauce is ready when it coats the back of a wooden spoon.
Stir in the salt and pepper, to taste. Serve or use immediately.
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