This entry was posted on Wednesday, September 21st, 2011 at 6:21 PM and is filed under Gravies, How To. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
I don't believe in eating "dry" –
Adding gravy to an entree always makes it seem like a very special dish.
I cannot believe how many have trouble making gravies when it is so easy to do.
This recipe doesn't even call for pan drippings!
Make an easy and quick gravy: 2 bouillon cubes (or 2 t. instant bouillon) dissolved in 2 cups boiling water (or 3 and 3 or 4 and 4, etc. depending on how much gravy you want); bring to boil; dissolve your thickener (flour, cornstarch) in cold water and add slowly to boiling broth, stirring (using w wire whisk works great) until thickened. If desired, add browning sauce**.
*Stir your flour and cold water so that it is lump-free before adding.
**For thicker gravy you can add a bit of mashed potato flakes.
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