1. Melt butter In a large saucepan over medium heat

2. Whisk flour, cook 3 to 4 minutes, then whisk in stock until smooth. Bring to a boil, cook two minutes, then reduce heat to medium – low and simmer 10 minutes. (It's about color. Darker is more flavor, less thick.)

3. Finish with cream, salt and pepper. Note: Don't add all liquid right away. Add dry spices early, add herbs later.

 

 

Tips:   A bay leaf will add flavor and aroma to the gravy. You can add a bay leaf to the stock or broth while you are first heating it up, or add it to the gravy before reducing it.    Add a finely minced clove of garlic to the carrot-celery-onion mixture.    You can hold the gravy on the stove for a while, but it may continue to thicken. If this happens, just thin it out with some more hot stock, broth or water.