Dec 02 2014
I love gravy but don’t fix it as often as I would like. My
Mom made good gravy and was usually milk gravy. My Mother in law made great
gravy and was made with the meat drippings, flour and water. She always added a
little Kitchen Bouquet. Anytime she cooked for me she always had gravy.
If you are like me it’s a pain to make gravy, the meat and
sides are done and ready to serve and you’re hungry. So you skip the gravy.
When I read this posted by fellow member of LTBBQ, Drew (CDN Smoker) I thought
it sounded good so thought I would give it a try. The recipe came from
America’s Test Kitchen.
The only thing I changed was I didn’t measure the veggies
and had a little more than called for. I also skipped using a blender and just
diced the veggies extra small. I did use 4 Tbs. of butter. After simmering for
25 minutes to reduce down it was not as thick as I wanted so I made a slurry of
2 Tbs. flour and some cold water to thicken some more. It will also reduce some
more when I heat it to use tomorrow.
After a taste test, well about 4 or 5 tastes I wanted drink
a glass of it; delicious. I did add a half teaspoon of Kitchen Bouquet for a
browner color. I would say among the best gravies I have tasted. I will be
making this a lot in the future. I think the next time when done I may just use
my immersion blender and puree the veggies instead of discarding. That’s a lot
of goodies to just throw out.
This is also a good way for some gravy when you make a roast
or some poultry on your smoker or outdoor grill and don’t catch the drippings.
Ingredients
Veggies browned
Flour browned
Broth added and simmering
Veggies strained out
Gravy ready to use or save
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