Prep Time::5 mins
Cook Time::25 mins
Total Time::30 mins
Servings::8
Ingredients
½ cup unsalted butter
½ cup all-purpose flour
1 quart cold chicken stock, or more if needed
⅓ cup heavy cream
salt and ground white pepper to taste
1 pinch cayenne pepper
Directions
Melt butter in a saucepan over medium-low heat. Gradually whisk in flour, reduce heat to low, and stir until the roux has turned golden and smells like a cooked pie crust, 10 to 12 minutes.
Dotdash Meredith Food Studios
Whisk in about 2 cups of cold stock, a little at a time, stirring to remove any lumps. Add remaining 2 cups stock.
Dotdash Meredith Food Studios
Cook, stirring occasionally, until gravy is thick enough to coat the back of a spoon, 10 to 15 minutes.
Dotdash Meredith Food Studios
Stir in heavy cream, and season with salt, white pepper, and cayenne. Taste and if the gravy still tastes starchy, let it simmer a little longer, adding more cold stock if necessary.
Serve hot and enjoy!
DOTDASH MEREDITH FOOD STUDIOS
Chef’s Note
For the best flavor, use a high-quality chicken stock or broth.
For added flavor, sauté onions or shallots in butter before adding flour.