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>
Recipe information
Total Time
2 3/4 hr (includes making stock)
Yield
Makes about 3 1/2 cups
Ingredients
2
tablespoons plus 1 teaspoon unsalted butter
3
tablespoons plus 1 teaspoon all-purpose flour
Roasted vegetable stock , heated
1
/4 teaspoon salt
1
/4 teaspoon black pepper
Need to make a substitution?
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.