Gratifying Gravy

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

FAT



FLOUR



Add Fat to Pan
Let it Melt



Add Flour to Melted Fat





Stir
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



Stir



Keep Adding More Stock & Reducing Until Desired Thickness



Please BE CAREFUL It's HOT!



Using A Ladle
Add Gravy
to Your Favorite Gravy Boat

ENJOY!