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Melt the butter in a heavy saucepan over low heat. Add flour and blend well over medium heat. Reduce heat and simmer for several minutes, stirring constantly to create a roux. Stir heated stock into roux and continue stirring until sauce thickens. Add herbs and reduce heat; simmer for 5 minutes. Season with salt and pepper. Serve with meats or use as base for Bordelaise sauce.
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