To make gravy with butter without burning it, you can follow these steps:
Melt the butter: Start by melting the desired amount of butter in a saucepan over medium heat. Use a saucepan with a heavy bottom to distribute heat evenly and prevent hotspots.
Add flour: Once the butter is melted, gradually add an equal amount of all-purpose flour to create a roux. For example, if you melted 2 tablespoons of butter, add 2 tablespoons of flour. Stir continuously to combine the butter and flour, forming a smooth paste.
Cook the roux: Continue cooking the roux over medium heat, stirring constantly with a whisk or a wooden spoon. This step helps cook out the raw taste of the flour and develops a slightly nutty aroma. Cook the roux for 2-3 minutes or until it reaches a light golden color.
Gradually add liquid: Slowly pour in your desired liquid, such as broth, stock, or pan drippings from roasted meat. Adding the liquid gradually while stirring helps prevent lumps from forming. Stir continuously to incorporate the liquid into the roux.
Simmer and thicken: Bring the mixture to a gentle simmer while stirring occasionally. As it simmers, the gravy will thicken. Continue simmering until the desired consistency is reached. If the gravy becomes too thick, you can add more liquid to adjust.
Season and adjust: Season the gravy with salt, pepper, and any additional herbs or spices to taste. Taste the gravy and adjust the seasoning as needed.
Strain if desired: If you prefer a smoother gravy, you can strain it through a fine-mesh sieve or use an immersion blender to remove any lumps or bits.
Serve hot: Once the gravy has reached the desired consistency and is seasoned to your liking, remove it from the heat and serve it immediately while it's hot.
By following these steps and maintaining a medium heat while stirring constantly, you can make a delicious gravy with butter without burning it.