Editing Culinary/Recipes/Gravy (section)

== Method ==

* Melt butter in pan

* Whisk in flour and whisk continuously. You can affect the colour or depth of the gravy for how long you cook this roux for. For light coloured meats you might only want to take the roux to a golden brown colour (10 mins) for a darker gravy, you might want to brown the gravy for longer (20-30 mins). Be careful not to burn the roux!

* Add in 500ml of stock or roasting juices, incorporate with the roux

* Season and add herbs to simmer if desired

* Finish with a splash of vinegar to taste to add some acidity

* Strain to separate any solids