1 1/3 cups (serving size: about 3 1/2 tablespoons)

Since this recipe is simply broth thickened with roux, homemade stock yields the best results. If you don't have the time to make your own, purchase stock from gourmet stores or specialty markets. Substitute fish broth or clam juice for the chicken stock to serve with fish or seafood. If you prefer a sauce that has more body and flavor, just continue simmering it until it's slightly thicker and reduced to about one cup.

How to Make It

Melt 1 tablespoon butter in a small saucepan over medium heat. Add flour to pan, and cook for 3 minutes, stirring frequently with a whisk. Gradually add chicken stock, stirring with a whisk until smooth, and bring to a simmer. Simmer for 10 minutes, stirring occasionally until slightly thick, and stir in 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Ratings & Reviews

EVC7599's Review

March 27, 2009
Wow!! This was the best gravy type of sauce I have ever made!! I added 1 tsp of dried thyme and let it thicken a bit longer. I served it with homemade mashed potatoes & roasted pork tenderloin. Definitely a keeper!!!!