Servings: 8

½ cup unsalted butter ½ cup unsalted butter
½ cup all-purpose flour ½ cup all-purpose flour
½ teaspoon pepper ½ teaspoon pepper
3 cups chicken broth or stock 3 cups chicken broth or stock
1 cup beef broth or stock 1 cup beef broth or stock
½ teaspoon salt to taste ½ teaspoon salt to taste

In a saute pan or saucepan over medium heat, melt butter.
Whisk in flour and pepper until no lumps remain. Cook for one minute.
Slowly add broth to pan, whisking continuously. Cook for 5 to 7 minutes or until desired thickness is achieved while whisking continuously.
Remove pan from heat and season with salt to taste.

Gravy can be made up to 3 days ahead of time and stored in the refrigerator or frozen for up to 3 months.  Gravy can be made up to 3 days ahead of time and stored in the refrigerator or frozen for up to 3 months.
If frozen, transfer your gravy from the freezer to the refrigerator the night before serving to thaw.  If frozen, transfer your gravy from the freezer to the refrigerator the night before serving to thaw.
Reheating gravy :  Reheating gravy :
Pour gravy into a saucepan and warm over medium heat. Whisk until warmed through. Add water as needed if gravy is too thick.  Pour gravy into a saucepan and warm over medium heat. Whisk until warmed through. Add water as needed if gravy is too thick.