While we were at the farm for our holiday dinner, Barb told me she would like a refresher course on making gravy. (Especially for meals where you have leftover roast, chicken, etc. and no gravy left over for mashed potatoes or pot pies or “stew”.) So while our dinner cooked, I stirred together my “weeknight standby gravy”…so simple you can make it anytime. And just remember the ratio. Equal parts butter and flour, and enough liquid (water or broth) to make the right thickness for the gravy. If the gravy is too thin, mix a little water with more flour ( try a tablespoon for starters) and quickly whisk into the thin gravy and bring to a boil. If too thick, just add more broth or water. It’s really that simple.
Here’s a good starting point for measurements.
4 T butter (or cooked meat drippings if available)
4 heaping T. flour
1 or 2 Knorr Bullion cubes (Chicken, Beef or Vegetable flavor. You can experiment.)
1 box of broth-any variety. Chicken, Vegetable or Beef (or two cans will work too. I’ve even made it with all water and just added more bullion cubes or granules.)
Black pepper to taste
DON’T ADD SALT UNTIL YOU TASTE IT since the broth or bullion cubes have lots of sodium!
Parsley flakes (or fresh) if desired
METHOD
In a saucepan, melt the butter. Stir in the flour, and cook, stirring constantly with a whisk on medium heat for about 2-3 minutes to allow the ” wall paper paste” taste to cook out of the flour. The mixture (called a roux) will begin to darken to a caramel color. Don’t burn it…keep stirring. Then whisk in about half of the broth and BRING TO A BOIL! You will never know how thick the gravy will be until it comes to a boil! As it thickens, add more broth until it is the consistency you like for gravy. Then serve it…or cool it and refrigerate it to use another time, like we did.
That’s it. You’re done. Your mashed potatoes will thank you. (And so will your family.)
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