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Category: Condiments, Sauces & Gravy
Prep Time: Cook Time: Less that 10 minutes Total Time:
Ingredients:
1/2 stick butter
1/4 cup all-purpose flour OR cornstarch
salt & pepper
2 cups beef broth OR a few Tablespoons pan drippings + water to equal 2 cups
wine or water as needed to thin
Cook for five minutes to make a roux with butter, flour (or cornstarch), and seasonings. Stir in warm broth or water and whisk while cooking until the gravy is smooth and darkens slightly. Add wine or water as needed to thin a bit after cooked.
Note: Sometimes I use a little soy sauce instead of salt to assure the gravy is brown. It slightly affects the taste of the gravy but it is a desirable variation.
Often brown gravy has cooked onions and mushrooms added and is served over red meats.
Recipe Source: Twyla Sorrells
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Brown Gravy (aka Brown Sauce)
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One of the old Mother Sauces our grandmothers used before canned soups and bottled gravy were available at every corner grocery store.
Category: Condiments, Sauces & Gravy
Prep Time: Cook Time: Less that 10 minutes Total Time:
Ingredients:
1/2 stick butter
1/4 cup all-purpose flour OR cornstarch
salt & pepper
2 cups beef broth OR a few Tablespoons pan drippings + water to equal 2 cups
wine or water as needed to thin
Cook for five minutes to make a roux with butter, flour (or cornstarch), and seasonings. Stir in warm broth or water and whisk while cooking until the gravy is smooth and darkens slightly. Add wine or water as needed to thin a bit after cooked.
Note: Sometimes I use a little soy sauce instead of salt to assure the gravy is brown. It slightly affects the taste of the gravy but it is a desirable variation.
Often brown gravy has cooked onions and mushrooms added and is served over red meats.
Recipe Source: Twyla Sorrells
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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