Just say no to CANNED Gravy
Just say NO
to canned gravy
here’s how.
get some stock going (chicken or beef depending on what you roasted) I use kitchen basics unsalted
you want it super hot but not boiling
In a fresh pot:
Take several TBS of light flavored olive oil(does just as good as butter )
but if you have drippings(the oil and browned bits in the pan you roasted your turkey or beef in)
you can use those instead
into the pot it goes
brown up 2 TBS flour
add 1 tsp onion powder
1/2 tsp lawry’s seasoned pepper
(love this I add it to many casseroles and soups)
1/4 tsp garlic powder
cook this till the flour mixture is browned…watch carefully it can start to burn quick if the heat is too high
once the oil mixture is browned slowly add in the stock a little at a time using a whisk
add the hot liquid slooooooowly
adding just enough till you get to the desired consistency
add salt to taste
then….taste and make sure it’s right
strain if needed though if you whisk carefully there should not be lumps
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prefer a darker color? add a few tsp of instant espresso powder or
a chunk of safe beef or “non beef” bouillon
again I prefer unsalted products so I can add salt to our tastes not super salted like so many pre-made products
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now who doesn’t love a great homemade gravy
enjoy