In a dry skillet over medium heat, add a cup or two of all purpose flour and stir gently until it’s browned. Let the flour cool completely, and store in an airtight container; it will keep for roughly a year.
I now use this toasted flour for thickening gravy, as it magically dissolves into the liquid — even hot — without clumping, and the making of a roux is not necessary!
The amounts are for ~1 cup of gravy. Up the amounts accordingly for what you need.
- 2 tablespoons butter*
- 2 tablespoons all purpose flour
- 1 cup stock/liquid — use canned chicken or beef stock, stock from a carton, some you’ve mixed up from vegetarian or non-vegetarian cubes and boiling water, or a flavourable vegetable water (from cooking your veggies); alternatively, add water or broth to the roast pan and scrape up all of the brown bits on the bottom
- salt and pepper, to taste
- bay leaf or two
- fresh herbs, if desired
Melt the butter* in a small saucepan, and carefully let it lightly brown. Add the flour and stir constantly until it is also lightly browned; this will not take very long. Add the liquid gradually, stirring constantly. Before you add more liquid, make sure that you’ve blended well. Keep stirring, even if it looks as though you’re getting a big mess! It will get smooth if you keep stirring 🙂 . A whisk might help. Once all the liquid is added, drop in bay leaf, and cook and stir until thickened. Add the fresh herbs, if using, and let simmer for a bit.
Taste and add salt and pepper if needed.
* after the butter is melted, and before adding the liquid, you can finely mince a couple of tablespoons of onions and saute them with the butter if you’d like a little more flavour