Ingredients

• 1/4 cup ghee
• 1/4 cup all-purpose flour
• 4 cups Pressure-Cooker Turkey Stock
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

Instructions

1. Heat ghee in a medium saucepan over medium until just beginning to bubble. Sprinkle in flour and whisk until no lumps remain. Continue cooking, whisking occasionally, until a light yellow roux forms, 2–3 minutes.
2. While whisking, add stock in a slow, steady stream. Bring to a boil, then reduce to a gentle simmer. Cook, whisking occasionally, until reduced to 3 cups, 15–20 minutes. Whisk in salt and pepper, then remove from heat.