3 cups chicken stock
2-1/2 tablespoons unsalted butter
3 tablespoons unbleached flour
¼ teaspoon kosher salt
1/8 teaspoon freshly ground white pepper
Pour off 1 cup chicken broth and reduce it to 1 tablespoon of glaze over high heat.
Make a roux : melt the butter in a saucepan. Whisk in the flour and cook for 2 minutes; the flour will begin to color. Add the stock all at once, whisking constantly. Bring the velouté up to a simmer continuing to whisk as it heats. Pour in the glaze, still whisking. Continue simmering 2-3 minutes more until the sauce reaches the consistency of heavy cream. Off the heat, season with salt and pepper.