Gravy

everyone has their way to make gravy, but let’s face it…the gravy doesn’t always turn out.  sometimes it’s too thin, too thick, or even lumpy…but why?  well some people like to use a slurry of flour and water to make gravy, but the problem with this is that it takes a long time for the flour to give any thickening power to the sauce.  it’s lumpy because you didn’t use a whisk when you encorporated the flour into sauce.  and it’s too thick because it needs more liquid to thin it out.  want a no fuss recipe?  here’s a basic one that i made yesterday with some rotissere chicken.

Gravy
3 tablespoons butter
3 tablespoons flour
1 – 14 oz can chicken broth
black pepper
salt

in a sauce pan melt the butter over medium heat.  once completely melted add the flour as you whisk.  let that mixture cook for a minute or two to cook the flour.  then whisk as you add the chicken broth.  let the sauce come to a simmer as it will thicken as the temperature rises.  once the sauce comes thickens season and enjoy.

tips

• when you add equal amounts of fat and flour together you’ve made a roux.  this combination has the power to thicken any sauce, including a bechamel (a white cheesesauce)…macaroni and cheese anyone?
• if you have meat drippings, add them.  this will give the gravy even more flavor and color.  just add less broth.
• need more help?  watch this video…fast forward to the 5:08 mark