Basic Gravy
 | Ingredients: Metric Units Grant Family Recipe
3 Tbsp. butter 2 Tbsp. flour 1 c. stock Double recipe: 4 Tbsp. butter 4 Tbsp. flour 2 c. stock |
Directions:
The perfect complement for your holiday feast! When I was growing up, my mom had a special thing that she shook the flour and pan drippings in to make a smooth gravy. Why worry about the fat/drippings ratio? Isn't turkey enough stress? Have stock on hand and take the worry out of gravy.
In a skillet, melt butter. Do not allow the butter to brown. (You could do this in a saucepan; it is at heart a sauce. But a skillet spreads it out thin for the heat and it thickens up a little faster.)
Sprinkle flour across butter. Blend to make a roux, a creamy, buttery paste.
Little by little, add stock. Simmer until thickened.
Frozen stock is very handy here. Adding a block of frozen stock melts bit by bit, so it's easy to make sure it blends smoothly - no lumps.
In a skillet, melt butter. Do not allow the butter to brown. (You could do this in a saucepan; it is at heart a sauce. But a skillet spreads it out thin for the heat and it thickens up a little faster.)
Sprinkle flour across butter. Blend to make a roux, a creamy, buttery paste.
Little by little, add stock. Simmer until thickened.
Frozen stock is very handy here. Adding a block of frozen stock melts bit by bit, so it's easy to make sure it blends smoothly - no lumps.
Submitted by Gretchen Grant
Contributed on: Saturday January 21st, 2006 and modified on Thursday December 20th, 2007
Contributed on: Saturday January 21st, 2006 and modified on Thursday December 20th, 2007