- 1/2 cup unsalted butter
1/2 cup all-purpose flour
1 quart chicken stock
1/3 cup heavy cream
- 1/8 teaspoon cayenne pepper
salt and ground white pepper to taste
- Melt butter in a saucepan over medium-low heat. Whisk in flour and cook 10 to 12 minutes.
- Gradually whisk in chicken stock. Reduce heat to low. Bring gravy to a simmer, and cook and stir until thick enough to coat the back of a spoon, 10 to 15 minutes. Stir in heavy cream, and season with salt, white pepper, and cayenne pepper.