Roasted Vegetable Gravy

1. 1

   Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes.

2. 2

   Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking.

3. 3

   Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper.

* Per serving · 4 servings · Values may vary.

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