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Brown Gravy: Submitted by: dwmoar | Date Added: 11 Feb 2009
Listed in: Sauces, Gravys, Rubs and Marinades
Ingredients

Butter
Drippings From Roasted Meat
Pepper
Salt
1/4 cup flour
2 cups beef broth

Cooking Instructions

Pour the drippings from a roasted piece of meat into a large measuring cup.
Skim fat from the drippings; reserve 1/4 c. fat.
Place the degreased drippings into a 2-cup measuring cup. Add enough beef broth to measure 2 cups.
Whisk the 1/4 cup fat and flour together in a medium-sized saucepan, over low heat. Cook a few moments, whisking.
Slowly whisk the drippings and 2 cups broth into the flour mixture.
Cook, whisking, over medium heat, until thick and bubbling. Cook one minute more, season with salt and pepper to taste, and serve.



Tips for making the perfect Gravy

These few tricks will help you make the perfect Gravy! When making Gravy, things can always go wrong! You can get the tempature too high, add too much salt, or get it to think or thin, well that's ok, because these tricks will fix all those things!

Lumpy gravy: Pour into blender and give it a whir for no more than thirty to sixty seconds. Do not overblend. Pour back into pot and reheat.

Instant mashed potato flakes will work as a thickener for gravy and produces no lumps. You may need extra salt.

Too salty: Try adding a pinch or brown sugar or a 1/4 teaspoon vinegar.

Use flours that are low in protein and high in starch, such as cake flour, pastry flour or all-purpose flour. This will help prevent any "skin" from forming on gravy as it sits.

When deglazing the pan, be sure to scrape up those bits clinging to the bottom of the pan. They increase the flavor of the gravy.

Constarch has twice the thickening power of flour.

Arrowroot has slightly more than twice the thickening power of flour.

Avoid making gravy in an aluminum (anodized is okay) pan as it can turn the gravy gray.

Liquid gravy browner can be added to gravy to improve color.

When adding liquid to the roux, add it slowly and whisk constantly to avoid lumping.

Whisking in a tablespoon of butter of heavy cream just before serving will give gravy a rich, satiny texture.

Adding a teaspoon of instant coffee granules or cocoa per two cups gravy enriches the flavor as well as adds color.

Cooked meat stores and freezes better in its gravy. The gravy keeps the meat from drying out.

Recipe Pictures - Hover cursor to scroll if several images:
Brown Gravy
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