Makesabout 3 1/2 cups
- Active Time:45 min
- Start to Finish:1 3/4 hr (includes making stock)
November 2001
There's no need for your vegetarian guests to miss out on rich, delicious gravy to pour over the dressing.
-
1/2
stick (1/4 cup) unsalted butter
-
1/3
cup
all-purpose flour
-
3
cups
vegetable stock, heated
-
1/4
cup
heavy cream
-
1/2
teaspoon
salt
-
1/4
teaspoon
pepper
-
Melt butter in a saucepan over moderate heat, then whisk in flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a fast stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking frequently, until thickened to desired consistency, 6 to 8 minutes. Stir in cream, salt, and pepper.
Cooks' note: Gravy can be made 3 days ahead and chilled, covered.
