Brown Roux for dark gravies:
Heat 2 oz. butter with 1/2 cup flour and cook on Meidum heat until browned.
Gradually stir in 1 qt. stock.
Add Gravy Master if darker gravy is desired. Salt and pepper to taste and add other herbs of choice.
Blonde Roux for light gravies:
Heat 2 oz. butter with 1@ cup flour on medium heat until light brown.
Stir in 4 cups milk.
Add spices and herbs if desired: salt, pepper, garlic powder, thyme, Bell's seasoning etc.