NOTE: THIS RECIPE REQUIRES 3/8 TEASPOON OF MY Recipe #453973. BEFORE ADDING THE SESAME OIL TO THE BROTH, DISPENSE 1 SMALL DROP INTO A SPOON FIRST, TO AVOID EXCESS SPILLAGE.
WHISK together the LIQUID INGREDIENTS in a large bowl.
MIX together the DRY INGREDIENTS in a another bowl.
QUICKLY whisk the DRY INGREDIENTS into the LIQUID INGREDIENTS, until thoroughly dissolved.
MELT 3 tablespoons vegetable shortening in a medium saucepan over low heat; STIR in 2 tablespoons all-purpose flour; COOK the ROUX ingredients slowly over medium-low heat until just bubbly (do not brown roux!).
POUR the blended broth mixture into the roux in saucepan; WHISK until mixture is thoroughly blended.
BRING gravy mixture to a boil while whisking constantly; BOIL one minute; REDUCE heat.
SIMMER until gravy deepens in color and desired consistency is reached, whisking as needed.
REMOVE gravy from heat and allow to cool slightly before serving, stirring a often to avoid a skin from forming on surface.