Ingredients

• 0.5 cups unsalted butter
• 0.5 cups all-purpose flour
• 1 quart cold chicken stock , or more if needed
• 0.33 cups heavy cream
• salt and ground white pepper to taste
• 1 pinch cayenne pepper

Instructions

1. 1 Melt butter in a saucepan over medium-low heat. Gradually whisk in flour, reduce heat to low, and stir until the roux has turned golden and smells like a cooked pie crust, 10 to 12 minutes.
2. 2 Whisk in about 2 cups of cold stock, a little at a time, stirring to remove any lumps. Add remaining 2 cups stock.
3. 3 Cook, stirring occasionally, until gravy is thick enough to coat the back of a spoon, 10 to 15 minutes.
4. 4 Stir in heavy cream, and season with salt, white pepper, and cayenne. Taste and if the gravy still tastes starchy, let it simmer a little longer, adding more cold stock if necessary.
5. 5 Serve hot and enjoy!

Nutrition per serving