Roasted Vegetable Gravy - cooking recipe

Ingredients

2 tablespoons unsalted butter, and
1 teaspoon unsalted butter
3 tablespoons all-purpose flour, and
1 teaspoon all-purpose flour
roasted vegetable stock, heated (Roasted Vegetable Stock)
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

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.