See Also: Sauces and Marinades
Browned Flour
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This is a great way to begin a flavorful gravy.
1/4 - 1/2 cup flour
In small skillet with heavy bottom, (not non-stick) heat flour stirring constantly with heat resistant spatula until flour begins to brown. Be careful...it is easy to let it burn and then it will be bitter. Just a nice light tawny brown.
Recipe created 2002-02-05.
