Butter Gravy for Mashed Potatoes (Meatless)

Cooking method

1. Step 1:

   

   Gather the ingredients. You'll always have what you need at home, and it's inexpensive, so this gravy is easy on the budget. Use real, fresh butter so it doesn't throw off the flavor — good butter makes the sauce both tasty and wholesome. The wheat flour gives the gravy its body and a pleasant nutty note.

2. Step 2:

   

   Put a pat of butter in a skillet and melt it. If you're making a big batch, it's easier to work in a saucepan — melt the butter first in the microwave or over a water bath, then pour it into the pan.

3. Step 3:

   

   Add the flour to the melted butter a little at a time, stirring constantly with a spatula so it doesn't clump. Cook this roux over low heat until it thickens, turns a caramel-brown color, and gives off a light nutty aroma.

4. Step 4:

   

   Slowly pour cold water into the roux in a thin stream, stirring with a spatula, so you can see how thick it's getting. Add a little more water if needed.

5. Step 5:

   

   Add salt and ground black pepper to taste and stir again. Let it come to a boil, then turn off the heat. Keep in mind the gravy thickens as it cools, so make it a little thin — that way it won't turn out porridge-thick by the time you serve it.