Brown Gravy
Ingredients
Directions
In a saucepan, add the fat from the dripping pan.
Slowly stir in the flour and salt until well combined.
Gradually add the water or stock, stirring continuously.
Cook briskly for 5 minutes until thickened.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Fat from dripping pan
- Carries the flavor and forms the base that flour cooks into a roux.
- Flour
- Thickens the gravy as its starch swells when heated in liquid.
- Water or stock
- Forms the liquid that the flour thickens into a smooth sauce.
The step that matters
Adding the liquid gradually while stirring. Adding liquid slowly while stirring keeps the flour dispersed so starch granules hydrate evenly. Dumping it in at once can leave lumps that are hard to smooth out.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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