- 2 tbs Butter
- 2 tbs Flour
In a small frying pan melt the butter over medium heat.
Add the flour stirring constantly until it turns light brown*/**.
In a smaller bowl add some gravy to some roux and whisk together thoroughly until smooth.
Remove your dish from heat, pour Roux mixture in and stir well.
Be aware that the gravy will thicken more when you bring the dish back to a boil.
Repeat until your gravy has the desired thickness.
Left over roux can be refrigerated and used for up to a month.
*Caution: Once it starts turning brown it can burn very quickly.
** For a white sauce/gravy make sure the roux does not turn brown.