Active Time

　　45 min

　　Total Time

　　2 3/4 hr (includes making stock)

　　This gravy makes a nice accompaniment to the broiled polenta sticks and the roasted squash and mushrooms , as well as the <epi:recipelink id="230982">sautéed Broccolini.</epi:recipelink>

Ingredients

　　2 tablespoons plus 1 teaspoon unsalted butter

　　3 tablespoons plus 1 teaspoon all-purpose flour

　　Roasted vegetable stock , heated

　　1/4 teaspoon salt

　　1/4 teaspoon black pepper

　　Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened, about 8 minutes. Stir in salt and pepper.

　　Cooks' note:

　　Gravy can be made 1 day ahead and cooled completely, uncovered, then chilled in an airtight container. Reheat in a saucepan over moderately low heat.