Ingredients
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1/3
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1/3
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6
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1/4
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1/4
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-
-
-
-
-
-
-
-
-
Directions
Gravy, Brown Sauce, and White Sauce, Smooth, simple, and savory Dedicated to Julie ( :: Blink :: ), Thanks for the basics I won’t be using any water just drippings for full flavor , I can rember my mom stirring the rue mixture until it was perfect brown color This recipe brought back those memories Thank you so much for posting I added two beef boullion cubes to my water after it reached a boil Then used a wisk to stir the boullion mixture into the rue I also added a little wine and onion powder to taste
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Steps
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1
Done
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When Baking a Turkey, or Chicken, use the Brown Drippings from the Pan. (it Is Also One of the Ways I Can Tell If It Is Done). the Quantities May Be Different If You Have Less Drippings, but Proportions Are the Same. |
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2
Done
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Fill a Large Measuring Cup With Water, and Set It Aside. |
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3
Done
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Put the Pan on the Stove and Turn the Burner to Medium to Get Rid of Any Water, as It Is the Fat and Flour That Actually Make the Roux. |
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4
Done
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After the Water Is Gone, Add an Amount of Flour About Equal to the Fat, Stirring Constantly, and Turning Down the Heat If Needed. |
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5
Done
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Cook Enough to Get Rid of the Raw Taste, but Don't Let It Get Too Hard or Burn. I Turn Down the Heat to Get More Control of This. After It Seems Done, (just a Few Minutes) Slowly Add the Water Stirring Constantly, Using Enough Water to Make a Medium Consistency (thick Gravies Tend to Be More Paste Like, and I Don't Like Thin Either!). |
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6
Done
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This Needs to Be Cooked For at Least 10 Minutes to Insure No Raw Flavor. I Make Sure I Have Plenty of Water at My Fingertips, So That It Does not Quickly Become Gummy and Gooey. |
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7
Done
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For Beef, the Same Method, Use the Pan Drippings. |
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8
Done
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For Something With No Fat, You Can Use Butter, Flour and, Water. |
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9
Done
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to Make a Brown Roux (for Brown Sauce) Follow the Same Instructions, but Cook Until the Butter and Flour Become a Medium Brown. |
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10
Done
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a White Roux (for White Sauce), Stop Cooking It as Soon as It Turns from White to a Hint of a Golden Color. I Usually Use Milk, Instead of Water, in a White Sauce. |
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11
Done
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Salt and Pepper to Taste. |
