My Favorite Gravy

What's not to love about gravy?! Especially when boosted with the flavor of one of my favorite herbs-- rosemary!  Enjoy this simple, yet flavorful and super-easy to prepare gravy over pork loin, chicken, or turkey and mashed potatoes. 

Serves ~6 people; can be easily doubled (or tripled) to feed a larger crowd
Ingredients:

• 3 TBSP butter
• 3 TBSP flour
• 2 c stock (either turkey or chicken stock)
• Kosher salt & freshly ground black pepper, to taste 
• 1-2 sprigs of chopped, fresh rosemary; of, if you do not have fresh rosemary available, see note below on using dried rosemary

Directions:

1. In a small saucepan, melt the butter over low-medium heat.  Add the flour; whisk until bubbles form and cook for ~1 to 2 minutes. Gradually add in the stock, whisking constantly.  Continue heating and whisking until thickened.  If using unsalted homemade stock, begin with about 3/4 tsp kosher salt and a few cranks of freshly ground pepper. Taste, then season with any additional salt and pepper as well as the rosemary. 

Note: If using dried rosemary: since I do not enjoy the prickly texture of dried rosemary in gravy, I bring a small amount of water (~1/4 c) to a boil; transfer to a mug/small bowl. Add 1 to 2 tsp of dried rosemary to a mesh tea ball, put in the mug of hot water, and allow it to steep for around 5 minutes.  Then, add this liquid to the gravy.  If you do not have a tea ball, simply add the dried rosemary directly into the water and then use a fine mesh strainer before adding the liquid to the gravy.