As an ode to my hubby, I thought I’d pass along my recipe for the perfect brown gravy! He LOVES to eat hot open faced roast beef (or turkey) sandwiches with mashed potatoes or french fries so I’ve taken time to carefully perfect this rich gravy. It’s a staple in my kitchen! And, it’s so easy to make it will soon be a staple in yours!
You Will Need:
2 Tbsp. unsalted butter
1/4 cup all purpose flour
2 cups of beef or chicken stock or broth
salt and pepper
Let’s Get Cooking
A medium sized sauce pan and a whisk is pretty much all you need to pull this recipe off. So, put the pot on the stove, melt the butter, add the flour and whisk until it is all combined and starts to turn color. If you are serving chicken or pork, you may want a lighter color roux, but for the purpose of this recipe, we will be cooking the roux until it’s a nice rich brown so we end up with a beautiful, delicious, brown gravy.
Once the roux is the color you desire, turn up the heat to high, and add your stock. Whisk, whisk, whisk….and, don’t stop until the gravy gets nice and thick. Once this happens, take it off the heat and add salt and pepper to taste.
The key to making a smooth gravy
Make sure to add room temperature or stock to your roux. Vigorously whisk as you gradually add in the stock so you will end up with velvety, smooth, gravy. It will start to thicken in 5 or 6 minutes, once the liquid reaches a boil.
The color of your gravy depends on how long you cook the roux
A light or blond roux take will take 1-2 minutes to cook. It’s great for seafood, poultry and pork. A rich, brown roux will take up to 12 minutes and is awesome, of course, with lamb or beef.
