Active time: 45 min Start to finish: 1 3/4 hr (includes making stock)
There's no need for your vegetarian guests to miss out on rich, delicious gravy to pour over the dressing.
Recipe information
Yield
Makes about 3 1/2 cups
Ingredients
1/2 stick (1/4 cup) unsalted butter
1/3 cup all-purpose flour
3 cups vegetable stock , heated
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon pepper
Preparation
Melt butter in a saucepan over moderate heat, then whisk in flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a fast stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking frequently, until thickened to desired consistency, 6 to 8 minutes. Stir in cream, salt, and pepper.
