Easy gravy

August 4, 2005 
Filed under Asia & beyond, Dips, sauces and salsa

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Ingredients :

2 tbsps. of flavored and seasoned butter (recipe here)
2 tbsps. of flour
2 c. of broth (recipe here)
a dash of steak sauce
a pinch of ground pepper

Cooking procedure :

In a small saucepan, heat the butter until frothy. Add the flour, all at once, stirring continuously. Cook the flour gently for a few minutes. Do not skip this stage; cooking the flour sufficiently will remove all trace of the floury taste that ruins any gravy.

How long you cook the flour depends on how dark you want your gravy. You can stop when the mixture is a light golden color or you can continue cooking it until it turns a shade darker.

When the flour has been sufficiently cooked, pour in the broth a little at a time, stirring the mixture as you pour. Pour as much broth as you want until you reach the desired consistency. Some people like a thick gravy; others prefer it thinner. When the desired consistency has been reached, turn off the heat. Add the steak sauce and the pepper. Add more salt if necessary.

Serve with your fried chicken, pork or lamb chops.

Note: Gravy is best when freshly made. Reheating makes it lumpy.

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Comments

2 Comments on "Easy gravy"

  1. mikkah maus on Wed, 25th Jun 2008 2:26 pm 

    hi ma’am is it possible for you to post How to make a tasty gravy… =D

    thanks and more power to ur blog!

  2. mikkah maus on Wed, 25th Jun 2008 2:33 pm 

    oopppssss my bad i wasn’t able to check the nxt page immediately =D




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