Spice up a boring roast or elevate a meal to a higher plain? Check out this Gravy recipe that may just hides the key to the soul's gate!
Course Condiments
Cuisine American, Dairy free, Sugar free recipe
Prep Time 5 minutesminutes
Cook Time 4 minutesminutes
Ingredients
Beginner
1 - 4piecesBouillon / stock cube or powderchicken, beef, vegetable or mix
2cupsWaterif bouillon cubes are not available use stock instead of water
4tablespoonsButter or Cooking oil
4tablespoonsPlain white flour
Saltpepper to taste but it will be hardly necessary as bouillon cubes are flavor bombs
Advanced
½cupDrippings of some roast meat
2cupsWater
2tablespoonsButter or Cooking oil
4tablespoonsPlain white flour
Saltpepper to taste if necessary but if the meat was seasoned properly, it generally isn't necessary
Instructions
Dissolve the bouillon cubes in water. We've just made stock. If we are on the next level, using original roast meat drippings, filter the drippings through the sieve to remove bits of things if desired then mix it with water.
Melt butter or use any cooking oil then mix in the flour until a uniform texture with no lumps and white specks is achieved. If it gets a slight golden brown color, it's even better, that is roux, remove from heat and let it cool a bit, about 5 minutes.
Pour in the dissolved bouillon cubes, stock or roast meat dripping.
Put it back on the heat and stir or better whisk until a lump free uniform, thick texture is achieved. Adding more water will thin the sauce which may be required especially when reheated as the sauce thickens as water evaporates and cools off.