Gravy
This is for making gravy without meat drippings.
To make gravy with meat drippings, substitute pan drippings for the butter. You can then either use water in place of the broth or use some broth and some water, the method is the same.
For 1 cup of gravy:
2 T butter
2 T flour
1 cup broth, chicken or beef (or 1 cup water and 1 boullion cube or 1 tsp. granules)
salt and pepper to taste |
In a small saucepan, melt the butter and whisk in the flour. Cook for 1 minute. If you want a darker gravy, you can continue to cook the flour and butter until the desired color is reached. Add the broth and continue cooking, whisking constantly until it comes to a boil and thickens. It will reach it's full thickening potential once it has boiled. If you want it thicker, continue to cook to reduce it to the consistency you need.
If you want an onion gravy, saute the onions in the butter until tender or until caramelized before adding the flour.
If you want to add dry herbs, add them to the butter in the beginning.
Fresh herbs should be added at the end. |
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If you would like, when the gravy is done, you can stir in a tablespoon of butter off the heat to give added flavor and sheen to the gravy.
For gluten free gravy or if you prefer not to use fat in your gravy:
1 cup broth (or 1 cup water and a boullion cube or granules)
1 T cornstarch
salt and pepper to taste
In a small saucepan, dissolve the cornstarch in the broth. Add the salt and pepper. Bring to a boil over medium high heat and continue to cook, whisking constantly until thickened.
This produces a glossy gravy.
Note: Always dissolve cornstarch in a cold liquid to avoid lumps.
These recipes can easily be doubled, or more, this is a "per cup" recipe.
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