Roasted Vegetable Gravy
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 3 1/2 cups
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons plus 1 teaspoon all-purpose flour
Preparation Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper. Cooks' note:Gravy can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a saucepan over moderately low heat.
Preparation Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper. Cooks' note:Gravy can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a saucepan over moderately low heat.
