Ingredients

• 2 tablespoons plus 1 teaspoon unsalted butter
• 3 tablespoons plus 1 teaspoon all-purpose flour
• Roasted vegetable stock , heated
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

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Instructions

1. Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper.