Dead Simple Turkey Gravy Recipe

"This recipe appears in: The Food Lab: Why You Should Make Your Own Gravy If you're thinking of buying gravy-in-a-jar, wait! This recipe is about as simple as it gets, and will give you results that are vastly superior to the store-bought sludge. To improve your gravy even further, just follow the simple guidelines here. amzn_assoc_title = ""; amzn_assoc_search_bar = "false"; amzn_assoc_rows = "1"; amzn_assoc_placement = "adunit0"; amzn_assoc_enable_interest_ads = "true"; amzn_assoc_tracking_id = "se-recipe-native-20"; amzn_assoc_ad_mode = "auto"; amzn_assoc_ad_type = "smart"; amzn_assoc_marketplace = "amazon"; amzn_assoc_region = "US"; amzn_assoc_textlinks = ""; amzn_assoc_linkid = "e399007f6e952fe67e3f5935724109eb"; amzn_assoc_emphasize_categories = "284507"; Serious Eats Dead Simple Turkey Gravy Recipe Reading Options: Cooking Mode Text Only Ingredients * 4 tablespoons (1/2 stick) unsalted butter * 4 tablespoons flour * 1 quart homemade chicken or turkey stock, or low-sodium store-bought stock * 1 teaspoon soy sauce * 1/4 teaspoon marmite * Kosher salt and freshly ground black pepper Directions * 1. Melt butter over medium high heat in medium heavy-bottomed saucepan. Add flour and stir with wooden spoon to combine. Continue cooking, stirring frequently, until golden blond in color, about 2 minutes. Slowly add stock in thin stream, whisking vigorously the whole time. Whisk in soy sauce and Marmite. Bring to a boil, reduce to a simmer, and cook until reduced to 3 cups. Season to taste with salt and black pepper. Serve immediately or keep warm. Gravy can be made up to 1 week in advance. Store covered in refrigerator and reheat over medium-low heat, whisking occasionally until fully hot...."