This gravy may be quick, but it's not short on flavor!
Cook Time5mins
Total Time5mins
Course: Sauces
Cuisine: American
Servings: 2cups
Ingredients
4tablespoons(1/2 stick) butter
¼cupunbleached all-purpose flour
1 ½cupschicken, turkey, or mushroom stock
½teaspoonsea salt
Black pepper to taste
Instructions
Make a roux. In a heavy-bottomed saucepan, melt the butter over medium heat until it begins to bubble. Add the flour and whisk until smooth. Let the mixture bubble for 1-2 minutes until the top appears dry, whisking occasionally. I always think the flour at this stage looks and smells a bit like shortbread cookies.
Add the liquid. Pour in the stock in a few tablespoons at a time, whisking after each addition. The mixture will be very thick and gloppy during the first part. Once you've added most of the stock, decide if it's the consistency you want. If not, add more stock for a thinner gravy or let the gravy cook a few minutes for a thicker gravy, but remember that the gravy will thicken slightly as it cools.
Season the gravy. Taste and season with salt and pepper.
Notes
If you're using this to accompany fatty meats, such as sausage with biscuits and gravy, you can use the drippings from the meat rather than butter, if desired.
Variation 1
For use with Salisbury steak, beef meatballs, or other beefy dishes, beef stock may be substituted for the chicken stock.