Gravy or “sauce” if the finishing touch to many recipes. This is a general recipe that you can vary to meet your needs. You can start with a roasting pan with juices tidbits after roasting meat. Or you can use a vegetable or meat broth. If you don’t have these, you could even use some bullion cubes or powder and water. Here are the steps, and we’ll make some more notes below.
Ingredients:
- 2 cups (500 mL) broth
- 1/2 cup (125 mL) cold water
- 2-3 tablespoons flour or cornstarch
- Seasonings to taste
Preparation:
- Bring broth to a boil.
- Meanwhile, in a coffee cup or small bowl combine cold water and flour/cornstarch to make a rue. Use a whisk or fork to combine until it is combined, with no lumps.
- While the broth is simmering, slowly add the rue. Stir constantly as you pour in the rue, and this will prevent lumps from forming.
- Add any additional seasonings as desired. This may include salt & pepper. Also you may like to add paprika and/or dried herbs.
- Continue to simmer until the gravy thickens.
Notes:
- To avoid lumps in your gravy, always add COLD rue.
- If you find the gravy too thick, you can add more broth or water, bring gravy back to simmer for a few minutes.
- If your gravy is to thin, add more cold rue.
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