Ingredients
1/2 c. butter
1/2 tsp. sage
1/2 tsp. thyme
1/2 c. flour
4 c. chicken broth (hot)
1 c. cream
salt and pepper to taste
Method
Sources
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Gathered
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Spring ball whisk — eliminates lumps in gravy, custard, batter
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Melt butter in a heavy saucepan. Sprinkle herbs and flour over butter. Cook, stirring constantly, for 2 minutes. Add hot broth and stir briskly until thick and smooth. Turn off heat and blend in cream. Add salt and pepper to taste. This can be stored in refrigerator. Reheat gently. Do not boil. Yields 4 cups.