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Gravy freaks some people out…
I know it did me for many years. I used to watch my grandma make the most awesome gravies and when I tried later in my days, well, lets just say Frank Zappa wrote a song about it…Lumpy Gravy!

The crux of the bisquit lies within…the roux. (A cooked mixture of flour and fat.)

Gravy

1 stick butter
1/2 diced onion
stock of choice

In a large (10 to 12-inch) saute pan, cook butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don’t rush this step; it makes all the difference when the onions are well-cooked.

Sprinkle flour into the pan, whisk in, then add the salt and pepper (this is the roux). Cook for 2 to 3 minutes, the longer you cook it the darker it will become.
If you want a dark one, the lowest setting on yer burner is most important.
Burnt roux smells like a college dorm!

Add hot chicken stock or wine, and cook uncovered for 4 to 5 minutes until thickened. Season, to taste, and serve over jazzman rice.

Using wine makes for a better reduction, check out Wine Reductions…

This entry was posted on Wednesday, February 6th, 2008 at 1:43 pm and is filed under Sauces, Sides. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.