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Tuesday, October 12, 2010

Groovy Gravy

Does the art of gravy making escape you? For many years it did me. I've tried many techniques, and this is the winner. Tried, true, tested and simple...here's the secret:

2 tsp of butter
2 Tbs Flour
Juice from meat

Melt butter in large sauce pan
Add flour to the melted butter and stir, over medium heat so the flour can cook (rids it of the raw taste) and combine with the butter fat. When butter/flour mixture is brown in color, add juice 1 ladle at a time. Continue stirring with a wooden spoon, making sure to mush out any and all flour lumps. Continue to add juices until gravy is at the desired consistency.

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