Brown Butter Gravy

Heat butter in a small saucepan over medium heat. As butter starts to melt, then brown, use a whisk to stir while scraping up the bits along the bottom of the pot. Once the butter is fully browned and smelling like gorgeous toasted hazelnuts or popcorn (about 3–4 minutes), reduce heat to low.

Sprinkle in the flour, whisking constantly and continue cooking until the flour has turned deeply golden brown, the color of a perfectly toasted piece of bread, or a latté, about 5 minutes or so.

Slowly whisk in the stock (careful, it will splatter), letting it bubble, thicken, and completely incorporate between additions until all of it has been added. Bring the mixture up to a simmer, add bay leaves or thyme, 2 tablespoons each of sherry vinegar and soy sauce, then season with salt and pepper. Continue simmering until it reaches your desired consistency (I like mine thick enough to coat the back of a spoon, but not so thick that it won’t effortlessly pour out), tasting and adjusting with more vinegar or soy sauce as needed.

If making ahead, transfer gravy to containers to cool.