Gravy is generally a 4-4-2 recipe (4 TBL flour, 4 TBL butter, 2 C milk) Use this as your base and then experiment from here. Just remember to whisk almost continually.
Grandpa’s Pan Gravy
– 2 tablespoons butter
– 2 tablespoons flour
– 1 TBL EVOO
– 1 C beef stock
– 1 tsp thyme
– 2 TBL white wine
1. Combine and brown in skillet making a roux
2. In a separate bowl, mix 1 TBL corn starch in with 1 C beef stock
3. Add beef stock to your roux and whisk together
4. Add black pepper
5. As it thickens, add 1 tsp Dijon mustard
6. Strain if necessary
For white gravy, substitute buttermilk for the beef stock
Grandpa’s Sausage Gravy
1. In a separate pan brown pieces of sausage or pork
2. Add chopped bell pepper, celery, and onion to taste
3. Add crushed garlic
4. Add your 1 C beef stock and 1 bay leaf
5. Simmer while you do the next steps
– 2 tablespoons butter
– 2 tablespoons flour
– 1 TBL EVOO
6. Combine and brown in skillet making a roux
7. In a separate bowl, mix 1 TBL corn starch in with 2 TBL water
8. Add beef stock to your roux and whisk together
9. Add black pepper
10. As it thickens, add 1 tsp Dijon mustard
11. Strain if necessary
Easy Gravy
Ingredients
3/4 CU vegetable, safflower, or sunflower oil (not olive)
1 CU flour
Instructions
1. Combine in heavy pan or skillet and whisk together
2. Heat SLOWLY over low heat.
3. Bring to a near boil.
4. Stir constantly with wooden spoon (not metal)
5. Heat until darkened – approx 20 or more minutes
6. As it thickens, add 1 tsp Dijon mustard
7. Strain if necessary
Mushroom Gravy
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Basic Turkey Gravy
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Bucket O’ Gravy
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