Roux
3 TBSP butter
3 TBSP flour

1 cup chicken broth or beef broth or both
½ cup broth from whatever meat is being cooked to include the oil

1 dash garlic powder
1 dash onion powder
1 dash salt
1 dash Kitchen Bouquet
1 dash Worcestershire

In a saucepan melt butter, add the flour in three passes, mixing the flour and butter to remove lumps. When the roux is Smooth, add ½ cup of broth, mix into a paste, add ½ cup and mixing into a paste and the third cup and mix again.

Add the garlic and onion powder, salt, Kitchen Bouquet, and Worcestershire. Mix again. Cover and leave on low for about 5 minutes until very warm. Pour in a gravy boat and serve.

As of 11/19/23