Kat Can Cook

0 In a medium saucepan, melt butter over medium heat.
1 Add onions and celery with 1/4 teaspoo of salt and cook for about 5 minutes, stirring occasionally.
2 Gradually add the arrowroot starch or flour, stirring constantly, and cook until the flour starts to turn golden brown.
3 Whisk in the stock, one cup at a time, and continue to stir.
4 Cook until it has thickened to your liking and coats the back of a spoon.  You want it thicker than a typical gravy, as you will be adding turkey drippings to it before serving which will thin it out.
5 Taste for seasoning and add salt as needed.  You want it to be highly seasoned.
6 Store as is, or do as I do and blend in the pot with an immersion blender for a very smooth gravy.
7 To store:  Let it cool, then cover and refrigerate for 2 days or freeze for up to 3 months.