Budget Cooking...Comfort & Gourmet!
Sunday, November 15, 2009
My Grandmom made the best gravy EVER! We used to just make a meal out of her hot gravy with sliced white bread.
I am following her recipe.
If it was a light gravy, she sometimes added just a pinch of instant coffee to darken it a bit.
To make my roux, I use equal parts fat & flour.
1 oz fat
1 oz flour
1 oz liquid
pan drippings from your meat will enhance the flavor of any gravy.
You Will Need
Add Fat to Pan
Let it Melt
Add Flour to Melted Fat
You Want the Flour To Absorb The Oil
Don't Let it Get TOO BROWN, Or It Will Taste Bitter
You Want it No Darker Than A Light Tan
Add Stock...A Little At A Time
(Should Be Room Temperature Or Warm)
You Don't Want Your Pot To Have To Come Up To Temperature Because of COLD Stock
Keep Adding More Stock & Reducing Until Desired Thickness
Please BE CAREFUL It's HOT!
Using A Ladle
to Your Favorite Gravy Boat