MAKES ABOUT 2 1/2 CUPS
2 tablespoons butter
2 tablespoons flour
2 cups turkey or chicken stock, heated until hot
Salt and pepper, to taste
2 tablespoons sherry
In a heavy-based saucepan, melt the butter without letting it brown. Whisk in the flour until it is blended. Add the stock in a slow, steady stream, whisking constantly to prevent lumps from forming.
Let the mixture come to a boil over medium heat, whisking constantly. Turn the heat to low and add salt, pepper, and sherry. Let the sauce simmer gently, whisking occasionally, for 20 minutes. Skim the surface several times during simmering.
Remove the gravy from the heat, taste for seasoning, and add more salt and pepper if you like. Use as directed.
Sheryl Julian and Julie Riven