Recipe submitted by: aMusingFoodie
1/4 cup salted butter (half a stick)
1/4 cup all-purpose flour
2 cups broth*
1 teaspoon black pepper
- Melt the butter over medium heat in a 2-quart sauce pot. Add the flour and whisk until thoroughly combined and smooth, then let cook until it just starts to bubble – about 1 minute more. This helps the flour taste cook off. Pour the broth all at once into the flour mixture, whisk to incorporate, then turn heat to medium-high. Continue cooking until the gravy mixture starts to thicken and bubble, about 5 minutes, whisking often. Remove from heat and serve immediately.