Roux And Gravy Recipes
MOM'S COUNTRY GRAVY
This is my mother's recipe I grew up with. It is very tasty and is great with biscuits and sausage.
Provided by Nancy Smith
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Vegetarian Gravy Recipes
Time 20m
Yield 6
Number Of Ingredients 5
Steps:
- Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 19.8 g, Cholesterol 13 mg, Fat 21.5 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 4.9 g, Sodium 454.7 mg, Sugar 7.7 g
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- Gather your Ingredients. The first thing to note is that this recipe can be scaled up quite a bit. I roasted a small chicken for the pan drippings used here, which yielded much less fat than you'd get with a large Thanksgiving turkey.
- Separate the Fat from the Pan Drippings. If you've just finished roasting a chicken or turkey, the fat and pan drippings will be intermingled. Pour them into a liquid measuring cup and place the cup in the freezer for 5 to 10 minutes, or until the fat rises to the top.
- Measure the fat. See if there is 1/4 cup of fat. If not, add enough butter to get to 1/4 cup total. Advertisement.
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- Store the Roux or Prepare Gravy. Once the roux is finished, you can immediately start preparing a gravy, or you can transfer the mixture to an airtight container and store in the refrigerator for up to 72 hours.
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