Thursday, November 5, 2015

Yet another gravy recipe.


1/3 - cup butter margarine or lard. (4 tablespoons)
1/3 - cup unbleached flour or cornstarch
3 to 4 - cups liquid (Milk, water, meat broth)


Melt butter.
Slowly add flour and let cook till the four taste goes away (about two minutes or so)
Slowly stir in milk till it is fully incorporated.
Add salt and pepper


Foolproof Gravy
non-standard recipe
Serves: 1 c gravy
  • ½ c unsalted butter {or your fat of choice}
  • ¼ c unbleached flour
  • 1½ c low sodium stock warm or at room temperature
  • S + P
  1. Melt and brown the butter. Do this by setting your pan low and slow and keeping your eye on it. It can go from browned and aromatic to burned and bitter very quickly.
  2. Vigorously whisk in the flour a bit at a time all while simultaneously whisking.
  3. After a few minutes, slowly pour in the stock.
  4. Heat and stir until nicely thickened.
  5. Adjust seasonings as you go.
Gravy with mushrooms

Corn gravy:
pan drippings
chicken stock

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