DIRECTIONS

• In medium saucepan, melt 1 tablespoon butter over medium-high heat. Add celery, onions and garlic; salt and pepper to taste. Sauté until golden brown (about 10 minutes).
• Add chicken broth; bring to a boil over medium-high heat. Reduced heat and simmer 20 minutes. Strain broth; discard vegetables. Set broth aside.
• Add remaining butter to saucepan; melt butter over medium heat. Add flour, whisking until smooth. Cook, whisking constantly, until mixture becomes light brown for chicken or turkey and golden brown for beef.
• Slowly whisk in broth and pan drippings, if desired. Cook, whisking constantly, until gravy comes to a boil; boil and whisk 1 minute. Salt and pepper to taste.

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