Recipe

Gravy, Brown Sauce, And White Sauce Recipe

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Ingredients

1/3 c meat drippings or butter .
1/4 tsp pepper, to taste (optional) .
6 c water (more or less, according to taste) .
1/4 tsp salt, to taste .
1/3 c flour

Directions

Step #1 When baking a turkey, or chicken, I use the brown drippings from the pan.
Step #2 (It is also one of the ways I can tell if it is done.
Step #3 ) The quantities may be different if you have less drippings, but proportions are the same.
Step #4 Fill a large measuring c with water, & set it aside.
Step #5 Put the pan on the stove & turn the burner to medium to get rid of any water, as it is the fat & flour that actually make the roux.
Step #6 After the water is gone, add an amount of flour about equal to the fat, stiring constantly, & turning down the heat if needed.
Step #7 Cook enough to get rid of the raw taste, but don't let it get too hard or burn.
Step #8 I turn down the heat to get more control of this.
Step #9 After it seems done, (just a few mins) slowly add the water stiring constantly, using enough water to make a medium consistancy.
Step #10 (thick gravies tend to be more paste like, & I don't like thin either!).
Step #11 This needs to be cooked for at least 10 mins to insure no raw flavor.
Step #12 I make sure I have plenty of water at my fingertips, so that it does not quickly become gummy & gooey.
Step #13 For beef, the same method, use the pan drippings.
Step #14 For something with no fat, flour and, you can use butter, water.
Step #15 To make a brown roux (for brown sauce) follow the same instructions, but cook this until the butter & flour become a medium brown.
Step #16 A white roux (for white sauce), stop cooking it as soon as it turns from white to a hint of a golden color.
Step #17 I usually use milk, instead of water, in a white sauce.
Step #18 Salt & pepper to taste.
Enjoy the Gravy, Brown Sauce, & White Sauce recipe