Description
This simple roux-based gravy can be made ahead of time and supplemented with pan drippings before serving.
Ingredients
Scale
- 2 Tablespoons butter
- 2 Tablespoons all-purpose flour
- 4 cups stock of choice (turkey, chicken, or vegetable)
- salt and pepper to taste
Instructions
- In a medium sauce pan melt butter over medium heat. Add flour and whisk continuously until well combined and roux begins to take a light blonde color, about 5 minutes.
- Add stock about one cup at a time, whisking to incorporate before adding the next cup, until all stock has been added.
- Bring sauce to simmer, and continue simmering until thickened. Taste and adjust seasoning.
- (Optional) Mix in degreased pan drippings before serving for added flavor.
Notes
- This sauce can be made ahead and stored in the refrigerator for up to three days before using. It can be frozen up to four weeks before using.
- For a vegan alternative, use olive oil instead of butter, vegetable stock, and other flavorings like dried mushrooms, soy sauce, or fresh herbs to bring rich umami flavor.
- You can pump up the flavor by simmering onion, carrot, and celery in the stock (along with any herbs you like) for about 30 minutes prior to making your gravy. Just strain everything out of the stock before you begin step 1.