What is the foundation or basis of a really good sauce/gravy made from scratch?!
that's your standard chicken or been gravy recipe. make it fancy by adding other ingredients, pepper, herbs, spices, garlic, onions, mushrooms, scallions, etc etc etc.
Answers: 1/4 c flour (4 tablespoons) mixed with 2 tablespoons pan drippings or butter, mix together and cook until bubbly, whisk in 2 cups of chicken or beef broth. bring to a boil, then reduce heat.
that's your standard chicken or been gravy recipe. make it fancy by adding other ingredients, pepper, herbs, spices, garlic, onions, mushrooms, scallions, etc etc etc.
Use the "juice" from the meat with some stock, if you're cooking meat that is...
A really good base (stock, drippings, etc). Also, using cornstarch (not the syrup, the powder) instead of flour prevents clumps and gives you a smoother gravy.
the one thing you have to remember when making gravy is get the grease hot and keep nit that way wether you are using meat drippings or oil, keep it HOT. when you add your flour if the grease is not hot enough it will clump so turn up the heat then add the milk or cream slowly or little by little and let it rise and stir it back down this will keep the lumps out
Use your favorite stock or meat drippings and cornstarch.
No lumps!!!
My mom makes the best gravvy. She always uses the juice from either her meat and/or the mashed potatos. she also always used Gravvy Master.
kristhep has the best directions of the lot above but to add an important tip...your liquid should be HOT when you add it...whether broth,drippings or milk...lot less trouble keeping the lumps out.
Good day,
It is called roux.....