Quote:
Originally Posted by steiconi
Basic gravy:
Heat butter, lard, oil, or other fat in a frying pan
Stir in flour, mixing in well to a thick paste, and brown it a bit. This is a roux, pronounced "roo".
Add broth a little at a time, stirring it in very well. Optional: add milk or cream.
Cook longer to thicken gravy and concentrate the flavor
Even better if you brown meat, onions, mushrooms, or other yummy food in the pan before making the roux.
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^This is the simplest and most practical approach.
Someone mentioned red-eye gravy upthread. To the base recipe, which should produce about a quart (browned roux whisked with broth and a bit of milk), you can add a shot or so of strong coffee. It adds a great flavor.
I also add fresh ground pepper and other herbs/ spices to the roux while browning, and a quart of gravy will need several pinches of salt.
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