Carolyn's Recipes: gravy w/o drippings

ganked from:

https://thetoastykitchen.com/how-to-make-gravy-without-drippings/

In a saucepan over medium heat, melt butter.
Whisk in flour until no lumps remain. Cook for one minute.
Slowly add broth to pan, whisking to incorporate. Add pepper and whisk to incorporate. Bring to a simmer and cook, whisking frequently, for about 5-7 minutes, or until desired thickness is achieved.
Remove pan from heat and season with salt to taste.

In a saucepan over medium heat, melt butter. Add minced onion and cook until softened and lightly browned, about 2-3 minutes. Add garlic and cook an additional 30 seconds.
Whisk in flour until no lumps remain. Cook for one minute.
Slowly add broth to pan, whisking continuously. Add poultry seasoning and pepper, whisking to incorporate. Bring to a simmer and cook, whisking frequently, for about 5-7 minutes, or until desired thickness is achieved.
Remove pan from heat and season with salt to taste.

Gravy can be made up to 3 days ahead of time and stored in the refrigerator, or frozen for up to 3 months.
If frozen, transfer your gravy from the freezer to the refrigerator the night before serving to thaw.
Reheating gravy: Pour gravy into a saucepan and warm over medium heat. Whisk until warmed through. Add water as needed if gravy is too thick.
Don't have poultry seasoning? Try adding a combination of thyme, rosemary, and sage instead.
Chicken broth can be substituted with any type of broth you have on hand, like turkey, beef, pork, or vegetable broth.
How much gravy do you need per person? Plan to prepare between ⅓ to ½ cup of gravy per person, erring on the higher end for holidays like Thanksgiving.
If doubling or tripling this recipe, gravy will take longer to cook and thicken

Carolyn's Recipes