Light Roux

Melt the Biskin in a pot over medium heat without browning it.

Stir in the flour and sweat it briefly, stirring constantly, until a white foam forms.

Remove the pot briefly from the heat and stir in half of the milk at once.

Return the pot to the heat and bring the sauce to a boil while stirring.

Stir in the remaining milk and simmer the sauce over low heat for about 10 minutes, stirring occasionally.

Stir in the finely chopped dill and parsley and season with salt and pepper.