WFMW: Perfect Gravy
Wednesday, August 22, 2007
Works for me Wednesday
Mmmm... gravy. Everything tastes better with gravy! Unless it has lumps.

Here's how to make perfect everyday gravy.

First, cook some meat - roasting or braising is preferred. You really can't use drippings from ground beef. Use the butter method and beef stock if you made meatloaf or salisbury steaks.

When the meat is done, take the juices and put them in a gravy separator. It looks like this, and I got a plastic one at the dollar store.gravy separatorThe spout is at the bottom, so the fat will rise to the top and you can scoop off the fat.

Scoop off the fat, about two spoonfuls. If you don't have meat drippings, you can use butter - just melt it. Put it in a saucepan on medium high heat. Stir in the same amount of white flour (not bread flour).

Using a whisk, mix the flour and fat around until it is the consistency of playdoh and starts to brown. Don't let it get too dark, though, unless you are cooking a Cajun dish! If it doesn't come together, but just lays there like a curdled egg, add a little more flour.

Cook for a minute or two. Don't let the flour burn to the bottom of the pan.

Whisk in the remaining drippings and or stock/milk/water to make two cups.

Whisk and heat until smooth. As you heat it, it will thicken. You do not have to let it boil. Season with salt and pepper, if desired.

Now, to make sure it is perfect.

Get one of these - mine came in a two pack at the dollar store. It's about 4 inches wide.

sievePour your gravy through the strainer into the gravy boat.

No lumps!

Visit Shannon at Rocks in My Dryer for more Works for Me Wednesday tips!

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posted by Milehimama @ Mama Says at 8/22/2007 09:28:00 AM | Permalink | |