Method of making: (1) Melt the butter in a saucepan; (2) add the flour and stir the mixture until it bubbles; (3) remove the mixture from the fire, and add the liquid gradually, stirring constantly to prevent lumps from forming; (4) return the sauce to the fire, and stir it until it boils; (5) brown stock, browned flour, kitchen bouquet, Worcestershire sauce, or caramel may be used to give a brown color; (6) when vegetables and herbs are used as flavoring, cut them very fine, cook them in the butter until they are a russet brown, strain the sauce before using it; (7) when raw mushrooms are used, peel them and clean them, simmer them in water until they are tender, or saute them in butter; (8) when olives are used, cover them with boiling water, let them simmer for an hour, cut them from the seeds.