A spot-on gravy recipe from The Commoner’s Chef Dave Racicot.

INGREDIENTS

4 oz Unsalted Butter

4 oz All Purpose Flour

8 cups Hot stock (use a combination of stock and turkey drippings)

DIRECTIONS

1. In a 4 quart sauce pan melt butter over low heat. Stir in the flour.

2. Continue cooking until the roux is a deep caramel color, and smells as if it’s been roasted.

   Keep stirring to avoid burning.

3. When the desired color is reached, add 4 cups of stock and stir with a whisk. This is going

   to boil right away because the roux is hot.

4. Whisk to remove all the lumps and continue to add stock a little at a time to achieve the

   consistency you like.

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