This gravy makes a nice accompaniment to the broiled polenta sticks and the roasted squash and mushrooms , as well as the <epi:recipelink id="230982">sautéed Broccolini.</epi:recipelink>
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.
Recipe information
Total Time
2 3/4 hr (includes making stock)
Yield
Makes about 3 1/2 cups
Ingredients
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.
