• ½ cup unsalted butter
  • ½ cup all-purpose flour
  • 1 quart cold chicken stock
  • ⅓ cup heavy cream
  • salt and ground white pepper to taste
  • 1 pinch cayenne pepper
  • Directions

  • Step 1

    Melt butter in a saucepan over medium-low heat. Whisk in flour until fragrant, 10 to 12 minutes.


  • Step 2

    Gradually whisk in cold stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes.Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.

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