Quick and Easy Gravy

In a wide skillet with sides, melt butter over medium heat. When melted and sizzling, whisk in the flour. Whisk until the flour and butter turn into a smooth paste and look medium blonde in color; about 1 minute. It smells toasty, like browned butter.
Pour in stock and whisk until smooth. Bring the gravy to a low simmer. As it simmers, it thickens and becomes glossy.
Whisk in the herbs and mushroom powder then cook at a low simmer for a minute or two. Remove from the heat then stir in half and half or cream (optional).
Taste for seasoning and adjust with salt and black pepper (we like a generous amount of pepper).

Ingredient :

4 tablespoons (58g) unsalted butter
1/4 cup (32g) all-purpose flour
3 cups warm stock (poultry, beef, or vegetable) or use pan drippings, see tips below
1/2 teaspoon mushroom powder, optional
1/2 tablespoon chopped fresh herbs or 1/2 teaspoon dried herbs (try sage, thyme or rosemary)
2 to 3 tablespoons cream, optional
Sea salt and fresh ground black pepper to taste