Pecan Gravy
Ingredients
Directions
Boil the water in a saucepan.
Dissolve the pecan meal in the boiling water.
In a separate bowl, mix the flour with a little cold water until smooth.
Stir the flour mixture into the pecan mixture and add salt to taste.
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.
Explore the science
What each ingredient does
- Pecan meal
- Gives the gravy its nutty flavour and body as it dissolves into the hot water.
- White flour
- Thickens the liquid as its starch swells when heated, giving the gravy body.
The step that matters
Stir the flour mixture into the pecan mixture. Flour mixed into hot liquid can clump if it is not first smoothed in cold water. Starch granules need to be separated before heating so they swell evenly and the gravy thickens smoothly.
“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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