Gravy

November 25, 2017

Can't have a roast with gravy made from the drippings! 

GRAVY

Yield: 4 cups

 

Roast Drippings

~4 cups Broth (Chicken, Beef, etc) 

1/2 cup Unsalted Butter

1/4 cup Flour

Salt & Pepper, to taste

 

Let your roast sit and rest. Once the roast is rested, pour the drippings into a 4 cup measuring cup. 

 

Add broth to drippings to make 4 cups combined between the two. If you are making gravy for a pork, turkey, or chicken use chicken broth. If you are making gravy for a beef roast use beef broth. If you do not have any drippings you can make this with just broth. 

 

In a sauce pan create the roux by melting the butter over medium heat and whisking in the flour. The more you cook the roux the darker it becomes and the darker your gravy. 

 

Whisk in the broth and drippings slowly so not to get clumps. Make sure to continuously scrape the bottom of the pan. 

 

Cook while stirring for another 3-5 minutes or so until it is properly thickened. 

 

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