Brown Sauce

Brown Sauce

1-1/2 tbsp butter
3 tbsp flour
1 cup Meat Stock
1/2 tsp salt
dash pepper

Melt butter and add flour. Stir over low heat until flour is brown.

Add stock gradually and cook until thickened, stirring constantly.
Season. Makes 1 cup.

** I remember stirring the flour to brown it when I was a child while my mother was preparing the rest of the meal. This is an old-fashioned French recipe for gravy.

I know you posted this a long time ago but can I use beef broth or bullion since I don’t have beef stock