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Gravy, Brown Sauce, And White Sauce

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Ingredients

Adjust Servings:
1/3 cup meat drippings or 1/3 cup butter
1/3 cup flour
6 cups water (more or less, according to taste)
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste (optional)

Nutritional information

12.6
Calories
0 g
Calories From Fat
0 g
Total Fat
0 g
Saturated Fat
0 mg
Cholesterol
50.9 mg
Sodium
2.6 g
Carbs
0.1 g
Dietary Fiber
0 g
Sugars
0.4 g
Protein
122g
Serving Size

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Gravy, Brown Sauce, And White Sauce

Features:
    Cuisine:

    Thanks for the basics. I won't be using any water just drippings for full flavor.

    • 42 min
    • Serves 12
    • Easy

    Ingredients

    Directions

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    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

    1
    Done

    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.

    2
    Done

    Fill a Large Measuring Cup With Water, and Set It Aside.

    3
    Done

    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.

    4
    Done

    After the Water Is Gone, Add an Amount of Flour About Equal to the Fat, Stirring Constantly, and Turning Down the Heat If Needed.

    5
    Done

    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!).

    6
    Done

    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.

    7
    Done

    For Beef, the Same Method, Use the Pan Drippings.

    8
    Done

    For Something With No Fat, You Can Use Butter, Flour and, Water.

    9
    Done

    to Make a Brown Roux (for Brown Sauce) Follow the Same Instructions, but Cook Until the Butter and Flour Become a Medium Brown.

    10
    Done

    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.

    11
    Done

    Salt and Pepper to Taste.

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    Reagan Ward

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