Basic Gravy
Indispensable, Indescribable, Incomparable, Ingredient
Ingredients
- 1/4 Cup Fat Butter, oil, meat drippings
- 1/4 Cup Flour AP
- 2 Cup Broth Chicken, Beef, Turkey, Veggie
- Salt / Pepper To taste
- Herbage optional
Instructions
- In a medium saucepan over medium heat, melt the fat.
- Whisk in the flour in small additions, until hot and bubbling, ~ 2-3 minutes
- Whisk in stock in small additions, whisk until smooth
- Add optional herbage / flavorings, simmer until thickened, ~5-10 minutes
- Taste and season, Salt, pepper, spices
- Serve hot
Notes
Basic ratios, Equal parts of fat and flour, to make a basic roux. 1 part blond roux will thicken 4 parts liquid.
(Adjust the liquid to match the texture / viscosity to your application)
The key technique is to make sure the starch granules in the flour are coated in fat, and are cooked to remove any raw flavor.
A "blond" roux will have more thickening power than a "dark" roux. More more you cook the roux the more complex of a flavor it will take on, but it will lose binding power as it darkens.
One can make a vegetarian gravy with fat, flour, and spice, thence adding vegetable stock to create an number of "pan" sauces in which to build many exciting dishes.
Nutrition
Calories: 304kcalCarbohydrates: 15gProtein: 2gFat: 27gSaturated Fat: 22gSodium: 940mgFiber: 1gSugar: 2gVitamin A: 501IUIron: 1mg
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