Saturday, January 17, 2009


There's a couple of ways to make a good gravy. 1 is to start with a rue and then add, the other is to start with the dripping and then add the flour. I usually go with the second method.

Strain your (hot)meat drippings through a sieve and into a cooking pot. Put on stove over medium heat. Add 1-2 cups of water. A few spoonfuls of flour and some stock seasoning (vegetable, chicken or beef depending on what kind of gravy it is). Whisk all together quickly and constantly so you don't get lumps. Keep stirring until the gravy starts to thicken. Remove from heat.

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