Makesabout 3 1/2 cups
- Active Time:45 min
- Start to Finish:2 3/4 hr (includes making stock)
November 2004
This gravy makes a nice accompaniment to the broiled polenta sticks and the roasted squash and mushrooms, as well as the sautéed Broccolini.
Learn how we created the rich flavor in this recipe.
-
2
tablespoons
plus 1 teaspoon unsalted butter
-
3
tablespoons
plus 1 teaspoon all-purpose flour
-
Roasted Vegetable Stock, heated
-
1/4
teaspoon
salt
-
1/4
teaspoon
black pepper
-
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.
