Gravy

Gravy seems to be one of those things that will drive novice cooks crazy, so I thought I talk a little about it.

First, you’ve heard the horror stories about lumpy gravy but there are two ways to make gravy come out smooth. One method is with cornstarch or arrowroot, known as a slurry. Personally, I don’t find much difference between the two when it comes to a gravy and the portions are about the same. You can also make a slurry with flour but there you run into the lumping problem…

The other method I use most often is making a roux then thinning it down with broth, stock, wine, sherry, or milk (i.e., sausage gravy).

Another similar gravy is used for meat “sauces” such as the ever famous, sausage gravy. When you have a meat that is typically high in fat, you want to sprinkle the flour onto the browned meat, which will absorb the grease. IF you are using a lean meat, you will have to add a fat such as oil, butter or, yes, lard, OR if you are like me and save your bacon fat, that would be awesome too.

Anyway, the typical roux portion is 1 tablespoon of fat to 1 cup liquid. Same for a slurry.

Biscuits and gravy
Simple Gravy
Print Recipe
Servings
4 servings
Servings
4 servings
Biscuits and gravy
Simple Gravy
Print Recipe
Servings
4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. In a large skillet, brown the sausage. Add butter and flour. Stir and cook for a couple of minutes to get the flour taste out. Next add the beef bouillon, pepper, onion power and cayenne. Next using a whisk, add milk and bring to a low boil until thick. At this point, add salt If it needs it. Serve over biscuits and enjoy
Recipe Notes

BTW--here is the URL to the Pinterest biscuits I made. http://tinyurl.com/AmbersBiscuit (Yeah, I still like using tiny URL's...lol)

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