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From Dorothy McNett's recipes at www.dorothymcnett.com.
1/2 cup unbleached all purpose flour
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, and correct the seasoning with additional salt and pepper as needed. Serve over mashed potatoes.
Recipe created 1994-11-15.