Melt the butter in a medium-sized saucepan over low-medium heat. Add scallions and sauté, stirring often, until softened but not brown, about 3 minutes.

Sprinkle flour over butter/scallion mixture and whisk in to blend. Turn heat up to medium and cook for a minute or two or until flour just begins to color.

Slowly add about 4 cups (960 ml) of stock, whisking all the while, until smooth. Continue to cook, whisking occasionally, until gravy begins to thicken. This will only take a few minutes. Add additional stock if necessary to achieve a nice thick but flowable gravy. Whisk until smooth. Season to taste with salt and pepper being mindful of the salt level if you will be adding pan drippings, which can be very salty. Whisk in pan drippings now, if using. Don’t be shy with the pepper!

The gravy is ready to use, or you may cool it then refrigerate in an airtight container for up to 3 days. Reheat over low heat on the stovetop when needed.