Recipe for Post # 2 Gravy from Roux

  • 2 Tbls butter
  • 2 Tbls flour
  • 2 cups hot liquid (milk, stock, wine, pan juices from cooking meats, etc.)
  • salt, pepper, spices to taste

(Pic 1)

In a heavy bottom sauce pan, melt the butter until the bubbling subsides.  This bubbling is the water in the butter evaporating.  Add the flour to the butter and stir to combine.  It will form a dough (pic 2).  Keep stirring to remove the raw flour taste and add some color.  Add any herbs and spices at this time to bloom their flavors with the flour.  After a couple of minutes, add the two cups of hot liquid, adding about a half cup first to break down the flour and prevent lumps.  Once the sauce is smooth, add the rest of the liquid and cook until it starts to bubble on the sides (pic 3).  Remember to stir constantly throughout the process to create a smooth, silky sauce.  If there are lumps, you can drain through a seive to remove them, or use a whisk to break them down.  Serve while hot, here shown served over fresh crusty bread slices (pic 4).

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