Gravy

Original from Recipe Tin Eats.

Ingredients for every 1 c broth:

• 1 c broth, boiling
• 2 T butter
• 2 T flour
• 1/4 t onion powder
• 1/8 t pepper

Ingredients for 1 quart broth:

• 4 c broth, boiling
• 1/2 c (1 cube) butter
• 1/2 c flour
• 1 t onion powder
• 1/2 t pepper

Ingredients for 2 quarts broth:

• 8 c broth, boiling
• 1 c (2 cubes) butter
• 1 c flour
• 2 t onion powder
• 1 t pepper

Directions:

1. BROTH: you can use homemade broth, a mixture of 1 c water + 1 t bouillon, or whatever juices you have leftover after a roast. Taste test the juices to see if any additional salt is needed. 
2. In a small (or medium-large, for more than 1 quart) saucepan over low heat, melt butter. Add flour and cook over medium heat, mixing well. 
3. When butter/flour mixture (roux) starts to bubble, add half the broth. Mix well. Add half more of the broth and mix again. Add the remaining broth and whisk until well incorporated. 
4. Serve in a small pitcher or gravy boat.