Gravy

By á-35437

Gravy is easy to make, as long as you properly measure your ingredients and carefully follow instructions.
Gravy can be used to complement mashed potatoes, rice and meats including steak and pork chops. The
basic gravy ingredients are flour, butter or another fat such as olive oil or bacon grease, and a liquid such as
broth, stock or milk. For basic meat gravies such as beef or chicken, bouillon cubes can be used to make the
broth for your gravy.

Ingredients

• 2 bouillon cubes, read directions for more

Preparation

Step 1

Step 1
Add 2 bouillon cubes to 2 cups of boiling water in a small metal bowl. Stir and mash bouillon cubes until they
are completely dissolved into the broth. Set aside.
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Step 2
Melt butter in a saucepan over medium-low heat until it is liquid. Add flour to the butter, 1 tbsp. at a time,
whisking after each with a wire whisk after each addition to blend out any lumps.
Step 3
Leave the heat on medium-low. Cook butter and flour for about 5 or 10 minutes, whisking often, until the
mixture is light brown. This mixture is called a roux.
Step 4
Turn heat to low. Add the prepared bouillon broth to the roux, using a small ladle. Whisk the mixture after each
ladle of broth is added to ensure that no lumps form. After all of the broth is added and ingredients are wellincorporated,
turn
the
heat
up to medium-high. Allow the gravy to come to a boil, whisking constantly. Whisk
boiling gravy for one minute to thicken. Remove from heat.
Step 5
Taste gravy with a small spoon. Add salt and pepper or herbs to taste. Serve over white rice or mashed
potatoes, or on meat.