Homemade Gravy

INGREDIENTS

• 4 cups broth or stock, preferably low-sodium (see note for how to use drippings)
• 10 tablespoons (142 g) butter
• ⅔ cup (95 g) all-purpose flour (don't pack the flour into the cup – should be right around 10 tablespoons)
• 1 tablespoon bouillon paste (optional – see note)
• Salt and pepper to taste

INSTRUCTIONS 

• Warm the broth or stock in a saucepan or in the microwave until steaming. Keep warm.
• Melt the butter in a medium saucepan over medium heat. Add the flour and cook, whisking constantly, until the roux is golden brown, 4 to 5 minutes. Whisk in the bouillon paste, if using.
• Whisking constantly and quickly, slowly ladle in warm broth about 1/2 cup at a time. Combine fully before adding more. The mixture will look crumbly and may even look curdled. It's ok! Trust the process.
• Once all the broth has been added, simmer the gravy for 3 to 4 minutes, whisking constantly, until thick and silky smooth. Season to taste with salt and pepper (important! The exact amount will depend on unsalted/salted butter and/or regular or low-sodium broth/stock). Thin with additional broth, if desired.
• Serve immediately or keep warm to serve later. The gravy will thicken as it cools.
• FROM: Mel's Kitchen Cafe