See Also: Cooking Club · Main Dishes · Meat Dishes
Gravy
From Dorothy McNett's recipes at www.dorothymcnett.com.
1/2 cup unbleached all purpose flour
strained drippings from the roast, about 1/3 cup to 1/2 cup
2-3 cups warm meat, turkey, or vegetable stock (depending on thickness of the gravy desired)
salt and pepper, to taste
Place flour in a small skillet; cook and stir until it browns slightly. Set aside. Strain drippings from the roasting pan. Using a heavy bottomed skillet or saute pan, heat at least 1/3 cup of the drippings, up to 1/2 cup if available. Using a roux whisk, whisk in the browned flour to make a smooth mixture. Over medium heat, slowly whisk in the warmed broth and whisk constantly until the gravy has thickened. Taste, correct the seasoning with additional salt and pepper as needed.
Recipe created 1994-11-15.
