How to make a gravy sauce?!
2 tablespoons of oil, butter, or pan drippings.
2 talbespoons of flour
2 cups of milk..
salt/pepper
you also need a good fork or whisk to break up the lumps..
heat the oil on high in a pan, add the flour and start whisking immediately.. briskly.. and while whisking, start pouring the milk, slowly, but steadily in a stream into the pan, whisking all the while quickly to break up lumps.. till you get the whole of the milk in.. keep whisking till it thickens.. add salt and pepper.. and "walah" you have gravy...
you can add 1/2 cup of grated chedder cheese or velvetta for a cheese sauce
you can add a tablespoon of prepared mustard for a mustard tangy sauce (wonderful on steamed veggies)..
you can start out by frying 1/2 onion and tiny amount of garlic in the beginning before adding the flour. this sort of onion gravy tastes great over steaks and meats, fried chicken
and for the kids.. if you just use plain butter, , not meat drippings,, you can make chocolate gravy (kids love this with bisquits or french toast).. just use enough nestles quik in the milk before hand to make it extra chocolately and continue on with the recipe...
Answers: using the oil from whatever you cooked, or usually its 2/2/2..
2 tablespoons of oil, butter, or pan drippings.
2 talbespoons of flour
2 cups of milk..
salt/pepper
you also need a good fork or whisk to break up the lumps..
heat the oil on high in a pan, add the flour and start whisking immediately.. briskly.. and while whisking, start pouring the milk, slowly, but steadily in a stream into the pan, whisking all the while quickly to break up lumps.. till you get the whole of the milk in.. keep whisking till it thickens.. add salt and pepper.. and "walah" you have gravy...
you can add 1/2 cup of grated chedder cheese or velvetta for a cheese sauce
you can add a tablespoon of prepared mustard for a mustard tangy sauce (wonderful on steamed veggies)..
you can start out by frying 1/2 onion and tiny amount of garlic in the beginning before adding the flour. this sort of onion gravy tastes great over steaks and meats, fried chicken
and for the kids.. if you just use plain butter, , not meat drippings,, you can make chocolate gravy (kids love this with bisquits or french toast).. just use enough nestles quik in the milk before hand to make it extra chocolately and continue on with the recipe...
Well put some of the juice from the pan of the food your cooking into a saucepan and add gravox.. works a treat
take the juices from what ever meet your cooking add some flower just about a table spoon and a 1/4 cup milk.
Mix the milk and flower together then slowly add to your meet juices stirring constantly.
As they would say in New Orleans, "First you make a roux."
A roux is simply equal amounts of fat and flour cooked to different degrees of color. However, if you are going to use a dark roux to give your gravy more color, you will have to be very watchful.
Once you have made your roux and cooked out the raw flavor of the flour, you should add hot stock or broth to it until it reaches the right consistency. Keeping the heat medium to low.
It really is pretty simple. I recommend using a wire whisk and stirring constantly to insure that you don't have a lumpy gravy and keeping your heat down in order to control the process.
After your saute the meat or roast the meat, there are some stuff sticked on the saute pan or bake pan. You pour stock (chicken stock, veggie stock, it's up to you) or water into the pan and scrape the pan over medium heat on the stove. Add a little flour to thicken the sauce. You can also add wine to boost the flavor.
If your bake pan can't be heated on the stove. Just pour heated stock or water into the bake pan and scrape it.
A quick and easy way, if you don't have pan drippings, you can take a can of beef broth and stir in diluted corn starch.
Heat up the beef broth, add a little cornstarch mixed with cold water (get all the lumps out), and SLOWLY add a little of the corn starch mixture to the beef broth until it thickens. Season and serve!!
This is how I always do it:
1 lb sage flavored bulk pork sausage
2 Tbsp finely chopped onion
6 Tbsp flour
1 quart milk
1/2 tsp poultry seasoning
1/2 tsp nutmeg
1/4 tsp salt
dash worcestershire
dash hot pepper sauce
Cook sausage in skillet over med low heat, add onion, cook till transparent. Drain,reserving 2 Tbsp fat.
Stir in flour;cook over med heat till mixture bubbles and turns golden. Stir in milk. Add seasonings,cook stirring,till thickened.
First, strain the drippings into a oil separator, keeping the drippings and tossing all but about 2 tablespoons of oil. After removing the meat from the pan, you need to deglaze it. Put the roasting pan on a burner (use two burners if necessary) and add wine (white for chicken, red for beef) and over med. high heat, scrape the pan while the wine cooks. Once the pan bottom is clear, strain the wine thru a sieve. In a new pan, heat the 2 tblps of oil, add 2 tblsps flour and mix well to make your roux. Then slowly add the degreased drippings along with some meat stock until desired consistency is achieved. Alternately, to cut down on fat calories, use degreased drippings with stock and cook down by half. Thicken with wine mixed with cornstarch.