Wednesday, December 30, 2009

Holiday Cream Gravy

The following is a recipe that I developed by swiping wonderful ideas from many accomplished cooks. The tipping point for me was when I watched an Alton Brown episode where he discussed a White Gravy called a Roux. Alton is an amazing chef and you would probably receive a lot of inspiration by visiting his site.

The recipe scales easily so I will give this to you in 1 cup ( 240 ml ) version.


flour - 2 tablespoon
butter - 2 tablespoon
milk - 1 cup
bullion - 1 teaspoon ( any type works )

Mix milk and bullion in a small bowl and set aside.

Heat flour and butter in a sauce pan over a medium high heat until the mixture turns a nice golden brown ( a darker color will produce a slightly toasted flavor ). This should take about 5-6 minutes.

Once mixture is brown, reduce heat to medium low and add milk / bullion mixture. Whisk mixture over the medium low heat until the gravy reaches desired consistency. Add salt and pepper to taste.


For holidays I will often swap whole for skim milk. You can also add sour cream or just about any kind of cheese.

So there it is, Enjoy!

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