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Gravy

When I am making gravy it's often because I'm cooking for a lot of people: this recipe scales totally fine to make either half or 3x this amount. I'd guess this is definitely enough for like 6 people?

I also almost always make gravy when I roast a whole chicken or turkey- you can substitute some of the stock for drippings from the bird and it tastes very good. Figuring out how much you'll get in drippings is dependent enough on how you roast the chicken that I usually just start it once the bird comes out of the oven and is resting.

I don't really obsess about the ratio, being off by a tbsp in either direction is not a big deal, especially when using drippings.

Ingredients

Butter - 1/4 cup Flour - 1/3 cup Stock (Chicken, veggie, mushroom, etc.) and drippings (if using) - 2 cups total Soy sauce - 1 tbsp White wine or sherry vinegar - 1 tsp

Instructions

Make a roux: melt the butter in a small pan over medium high heat, let it sizzle and begin to brown a little bit. Add in the flour and whisk continously until it's the color of a latte, about 5 minutes. Add in about a quarter of the total stock you'll use and whisk vigorously until it's completely incorporated into the roux. Continue to add stock a bit at a time and fully incorporate until you've added all the stock.

Bring to a boil and simmer for about 5 minutes. Add the soy sauce, vinegar, and add salt and pepper and adjust to taste.