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Brown Gravy

List of Ingredients

As far as I can tell, the trick for good gravy is to stir, stir, stir.

For brown gravy:

After browning meat, pour off all but 1-2 tablespoons of fat. Add 2-4 ablespoons flour depending upon thickness desired and amount of liquid to be added.

Stirring constantly over medium heat, cook about five minutes until flour is browned. If this roux appears to be browning too fast or is in danger of burning, lift pan off heat for a minute or toss in a frozen chicken broth cube. (See Soups.)

Slowly stir in liquid:
plain water
potato water (or other vegetable)
broth
half water and half milk (especially good with chicken)

Stir or whisk until mixture is smooth. Reduce heat to low and simmer until serving time. Correct seasonings.

Having had my share of disasters with gravy, I've learned to cover mistakes as follows:

--Cool mixture slightly and run through blender or food processor.
--Strain the gravy and add a can of mushrooms to camouflage the lumps.
--Strain the gravy and add shredded meat--giblets for chicken gravy.



Recipe