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Gravy Recipe - Advanced
What does great gravy really take? Discover the advanced techniques that turn a simple sauce into a culinary masterpiece!
Ingredients
- ½ cup Drippings of some roast meat
- 2 cups Water
- 2 tablespoons Butter or Cooking oil
- 4 tablespoons Plain white flour
- Salt pepper to taste if necessary but if the meat was seasoned properly, it generally isn't necessary
Instructions
- Filter roast meat drippings through the sieve to remove bits of things if desired then mix it with water.
- Melt butter or use any cooking oil then mix in the flour until a uniform texture with no lumps and white specks is achieved. If it gets a slight golden brown color, it's even better, that is roux, remove from heat and let it cool a bit, about 5 minutes.
- Pour in the dissolved bouillon cubes, stock or roast meat dripping.
- Put it back on the heat and stir or better whisk until a lump free uniform, thick texture is achieved. Adding more water will thin the sauce which may be required especially when reheated as the sauce thickens as water evaporates and cools off.
Notes
Enjoy!
Nutrition
Serving: 100g | Calories: 228kcal (11%) | Carbohydrates: 4g (1%) | Protein: 1g (2%) | Fat: 23g (36%) | Saturated Fat: 10g (63%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0g | Cholesterol: 29mg (10%) | Sodium: 63mg (3%) | Potassium: 7mg | Fiber: 0g (1%) | Sugar: 0g | Vitamin A: 117IU (2%) | Calcium: 4mg | Iron: 0mg (1%)
