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Gravy

Turkey gravy​

  • Unsalted butter: 113 g
  • AP flour: 95g + 8g
  • Turkey stock: 5 1/2 cups (1.3 L)
  • Black pepper corn: 2 tsp
  • Rosemary: 1 tsp
  • Optional: Marmite 1 tsp
  1. Melt the butter in a saucepan over medium heat.
  2. Add flour and whisk continuously for about 2 minutes to form a roux.
  3. Cook for about 10ish minutes.
  4. Bring stock to a simmer, add the roux.
  5. Let simmer for 15-20 minutes, whisking occasionally, until thickened to desired consistency.
  6. Add black pepper and salt to taste.