Directions
- 1Melt butter in a medium saucepan over medium-low heat.
- 2Whisk in all-purpose flour.
- 3Cook for 4-5 minutes, stirring constantly, until the mixture turns golden and gives off a slight nutty aroma.
- 4Let the roux cool.
- 5Transfer the roux to ice cube trays and freeze until needed.
- 6To make gravy, drop a few cubes of frozen roux into hot stock at a rate of 2 cubes per cup of hot stock.
- 7Don't forget to add the pan drippings.
Ingredients
- 0.5 cup butter
- 0.5 cup all-purpose flour
Equipment
medium saucepanwhiskice cube trays
Tips
- 1 cube (about 2 Tbsp) will thicken 1 cup of liquid.
- For a thicker gravy, add another cube.
- Stores for several months.
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