Courtesy of Michael Laroche (billthebutcher.com)
(A traditional — not sous vide — recipe.)

INGREDIENTS

• 6 cups (1.4 liters) chicken stock
• 2 tablespoons (56 g) butter
• 2 tablespoons (30 ml) flour
• 1 tablespoon (15 ml) stone ground mustard

INSTRUCTIONS

1. In a saucepan over medium heat, heat stock to simmer.
2. Over medium heat, melt butter in a saute pan and whisk in flour to form a roux.
3. Whisking constantly, add the roux to the hot stock and simmer lightly to create a cream like consistency.
4. Stir in the mustard.