What is the basic flour to liquid ratio for making gravy?!
What is the basic flour to liquid ratio for making gravy?
Answers:
3 tbs. fat (butter or even oil)
3 tbs. of thickener (flour or cornstarch or arrowroot)
4 cups of liquid.
Good luck!
You have to mix in the flour slowly until it is the consistency you want it to be.
Put in about 3 cups of flower and gradually add milk until you reach the consitency you like (usually about a cup or two)
Your first answer hit the nail on the head so to speak, you'd to well to go by those standars!
You do need to put in slowly and continue stirring until it's done
1 tbls. butter or margarine
1 tbls. flour or cornstarch
2 cup liquid
in pan melt butter or margarine on med heat..add flour or cornstarch and mix together well... when the thickening agent is well incorporated to the fat, begin to slowly add 2 cups of either stock, water, or milk. stir constantly until it comes to a simmer. If the gravy still seems too thick, you can add more liquid just a few tbls at a time until you come to the correct constancy.
When I make gravy with my fried chicken, I keep about a tablespoon of drippings in the pan, then add 1 tablespoon cornstarch in the pan, off the heat, stirring until smooth and then 1 cup of cold water, then back on the heat to thicken. Then I add my seasonings. This makes enough for about 3-4 servings of mashed potatoes.
It's a 1:1 ratio of flour to fat
If you use 1 Tablespoon of each (flour and fat), then it's 1 1/2 cups of liquid.
Adjust accordingly.
equal parts of flour and oil...3 tablespoons of each for a nice size pan full of gravy...add stock or water gradually until it's the right consistency...salt/pepper to taste.
2T fat+2T flour+2 cups liquid=2 cups gravy.
Some of these posts are about white (bechamel) sauce, not gravy, and some use cornstarch, not flour.
For 2 cups of gravy, you're starting with a 2-2Tbsp ratio of drippings (not necessarily all fat) and flour.
This example, then, would need about 2 cups of liquid, which makes it easy to remember (2T+2T+2c), but a little more liquid to account for evaporation during cooking.
For dark gravy, you could use water or stock for your liquid.
For light gravy, use milk or cream.
Check this link for good visuals and a "make it in the pan" technique:
http://www.elise.com/recipes/archives/00...
More useful info below:
Well I usually start out with about 2 - 3 tablespoons of fat or drippings, then slowly blend in flour with a fork til a thick roux is made. Once flour is browned, I add milk a little at a time til desired consistency - Probably about 1/2 - 3/4 cup of whole milk or buttermilk for white gravy.