Audrey Cream Gravy recipe

[Guest guest]

Hi, Audrey --

 

That's more or less how I make gravy, but I like to add the flour to

the butter/oil over a low heat and stir it carefully til the flour

becomes golden brown, then add liquid, etc. I find that the browned

flour adds a lot of flavor for the small amount of time it takes to

do it.

 

One way to add more flavor to the gravy is to use the drippings from

a pan in which you've oven-roasted vegetables (carrot, parsnips,

potatoes, onions, garlic, beets, turnips, etc.). Just add some water

to the roasting pan and put it over low heat, moving it around, as

the pan will be bigger than the burner, stirring the while and

scraping the little crunchy bits loose from the pan. After a fashion,

this is what is meant by 'deglazing' a pan, but that usually refers

to roasting me*t.

 

When all the carmelized veggie bits are in the liquid you'll have a

lovely golden broth. If it's more than you need just continue cooking

it over that low heat, stirring occasionally, until the excess

moisture has evaporated. It adds wonder flavor and color to gravy,

and no one ever believes there's no meat in it. If you use something

like McKay's chicken broth in place of plain salt you'll be adding

additional flavor.

 

~ irene, watching snowflakes and wondering if I'll ever get the

onions planted out

 

 

> Hi Lee,

>

> I don't really have a recipe, but I make about 2 servings at a

> time, and my

> measurements are all very approximate. So here goes -- saute about

> 1/4 cup

> diced onion in 2-3 tbsp butter or margarine. Add 2-3 tbsp flour,

> and milk to

> what kind of thickness you want, probably between 1/2 c and 3/4 c.

> It gets

> thicker as it cooks, but be sure to scrape the bottom of the pan

> with your

> spoon so it doesn't burn. Add salt and white pepper to taste. I

> like mine

> with lots of white pepper! Shouldn't have to use cornstarch to

> thicken

> this gravy. Hope this helps!

>

> Audrey S.