Warm the butter in a pan, stir in flour slowly and sauté with the warm butter with easy, uniform heat with the warm butter. But take care, the flour must not be brown, otherwise the work is free. Now give the liquids and also let stir and bring to a boil.
As soon as the sauce is briefly boiled, reduce the heat and simmer a little further until the sauce receives a beautiful consistency, still stir again and again until it reaches the desired sampling.
Season with the spices.
