Ingredients
Method
Preparation
- Place a medium saucepan over medium heat and add the butter. Let it melt until it starts to bubble slightly.
- Sprinkle the all-purpose flour into the melted butter. Whisk constantly for about 1 to 2 minutes until golden and nutty.
- Slowly pour in about half a cup of stock while whisking vigorously to prevent lumps.
- Continue adding the remaining stock in a slow, steady stream, whisking until the mixture is smooth.
- Bring the gravy to a gentle simmer. Reduce the heat to low and let it cook for 5 to 7 minutes until thickened.
- Stir in the onion and garlic powders.
- Taste and season with salt and black pepper as desired.
- Remove from heat and serve immediately in a warm gravy boat.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm over low heat and whisk gently. For a thinner consistency, add a splash of stock or water.
