- 42 GR all-purpose flour
- 29 GR vegetable oil
- 1 QT stock of your choice (chicken, beef, vegetable, etc.)
- Salt and pepper to taste
Essentially this gravy is a roux that is then flavored and thinned to the desired consistency with stock. In the absence of stock you can use water and bouillon.
- Combine the oil and flour in a small pot.
- Cook over medium heat, stirring constantly with a whisk until it begins to take on color.
- Lower the heat and continue stirring until sufficiently browned (at least the color of peanut butter). The darker the color, the deeper the flavor, just take care not to burn the roux.
- Kill the heat and begin adding your stock, at least ½ QT to start and this first amount quickly (it will splash and sputter, so take care). Immediately turn the heat back on to low and whisk vigorously to incorporate until smooth. The gravy will be exceedingly thick.
- Return to a simmer and add more stock while whisking until you reach your desired consistency.
- Adjust seasoning as needed.