posted by marleah 11-19-102 8:36 PM
Gravy
2 T butter
2 T flour
2 C stock (or water and boullion to make 2 C)
Salt & pepper to taste
In a saucepan, over medium heat, combine the butter and flour. Stir until incorporated. Cook for 10-12 minutes for a dark roux, stirring occasionally. This is worth the time because the raw flour/pasty taste and lumps are eliminated. Stir in the stock. Bring the liquid to a boil. Reduce the heat to medium low and continue cooking for 10 - 15 minutes to thicken. Taste and then season with salt and pepper or add more boullion. This can be made ahead.
Fast Gravy
1 1/2 C stock (or water/boullion to make same)
2 T flour
1/2 C more stock (or water/boullion to make same)
Heat 1 1/2 C stock until it is boiling like crazy. Meanwhile, stir remaining cool stock into flour and whip until absolutely no lumps remain. Stir the mix into the boiling stock slowly and reduce the temperature. (Note that flour or cornstarch added to hot liquid alone will immediately make a huge gross lump that can't be fixed!) Keep it at a slow boil and don't stop stirring as it thickens. If it doesn't get thick enough for you, make more flour/stock mix and add to the gravy. If it's too thick, add a little more stock.