Veloute de Poisson (A thick white fish sauce)

• 1/4 cup butter
• 6 tablespoons flour
• 2 cups fish broth
• Salt to taste if desired

1. Melt the butter in a saucepan and add the flour, stirring with a wire whisk.
2. When blended and smooth, add the broth, stirring rapidly with the whisk.
3. Add salt.
4. Cook, stirring often from the bottom, about 10 minutes.

butter, flour, fish broth, salt

Taken from cooking.nytimes.com/recipes/3500 (may not work)