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Super-Quick Shortcut Gravy
- 4 tablespoons (1/2 stick) butter
- ¼ cup unbleached all-purpose flour
- 1 ½ cups chicken, turkey, or mushroom stock
- ½ teaspoon sea salt
- Black pepper to taste
- 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.
Variation 1For use with Salisbury steak, beef meatballs, or other beefy dishes, beef stock may be substituted for the chicken stock.
- 2 teaspoons Italian seasoning
- 1 teaspoon fennel seeds