How do you make gravy with flour?

Making Gravy with Flour: A Simple Guide

Here's how to make a delicious flour-based gravy:

Ingredients:

* Pan drippings: This is the foundation of your gravy. You can use drippings from roasted meats, pan-fried vegetables, or even bacon grease.

* Flour: All-purpose flour is the most common choice, but you can also use cornstarch or a gluten-free flour blend.

* Liquid: You can use stock, broth, wine, or even water to thin your gravy. Choose a liquid that complements the flavor of your dish.

* Seasonings: Salt, pepper, and herbs like thyme, rosemary, or parsley enhance the flavor of your gravy.

Steps:

1. Prepare the Pan Drippings: After cooking your meat or vegetables, pour off excess fat, leaving about 1-2 tablespoons of drippings in the pan.

2. Make a Roux: Over medium heat, whisk in the flour to the pan drippings, stirring constantly. Cook for about 1-2 minutes, or until the mixture is fragrant and slightly darker in color. This is called a roux, and it helps thicken the gravy.

3. Add Liquid: Gradually whisk in your chosen liquid, a little at a time, to avoid lumps. Continue whisking until the gravy is smooth and the desired consistency is reached.

4. Simmer and Season: Bring the gravy to a simmer and cook for 5-10 minutes, stirring occasionally. This allows the flavors to meld and the gravy to thicken further. Season with salt, pepper, and any other desired herbs.

5. Strain (Optional): If you have any large pieces of food in the gravy, you can strain it through a fine-mesh sieve for a smoother texture.

Tips:

* Use cold liquid: Adding cold liquid to the roux gradually helps prevent lumps.

* Don't overcook the roux: If you cook it too long, the gravy might taste bitter.

* Use a whisk: A whisk helps distribute the flour evenly and prevents lumps.

* Adjust seasoning: Taste the gravy frequently and adjust seasonings as needed.

* Thicken if needed: If the gravy is too thin, you can add a little more flour to thicken it.

* Serve immediately: Gravy is best served hot and fresh.

Variations:

* White gravy: Use milk or cream instead of stock for a lighter, creamier gravy.

* Mushroom gravy: Sauté chopped mushrooms with the pan drippings before adding the flour.

* Garlic gravy: Add a clove of garlic to the roux for a bolder flavor.

Enjoy your delicious homemade gravy!