31 Days of MOO No. 5 MOO Brown Gravy
Gravy made from scratch is nothing like that made with gravy powder. It's far superior, and cheaper, and uses the pan drippings from a roast or frying meat. No special ingredients required either and it's just as quick as using gravy powder.
Brown gravy is simply a sauce made with a brown roux base. The fat you use as the base (from your roast or frying or even grilling pan drippings) give the gravy that delicious flavour that just can't be replicated with gravy powder.f
Ingredients:
1 tbsp fat
2 tbsp plain flour
1 cup cold water or stock or vegetable water
Method:
Drain all but 1 tablespoon of the fat from the baking dish or frying pan. Leave the scrapings on the bottom, they add lots of flavour. If the fat has cooled, melt it. Stir in the plain flour and cook until it absorbs the fat and changes colour to a nice, rich brown colour. Add the cold water (it must be cold or you'll get lumps!) and stir well to combine. Keep stirring until it comes to a boil. Cook for one or two minutes until it is as thick as you like it. Season with salt and pepper if desired. Strain and serve piping hot.
Brown gravy is simply a sauce made with a brown roux base. The fat you use as the base (from your roast or frying or even grilling pan drippings) give the gravy that delicious flavour that just can't be replicated with gravy powder.f
Ingredients:
1 tbsp fat
2 tbsp plain flour
1 cup cold water or stock or vegetable water
Method:
Drain all but 1 tablespoon of the fat from the baking dish or frying pan. Leave the scrapings on the bottom, they add lots of flavour. If the fat has cooled, melt it. Stir in the plain flour and cook until it absorbs the fat and changes colour to a nice, rich brown colour. Add the cold water (it must be cold or you'll get lumps!) and stir well to combine. Keep stirring until it comes to a boil. Cook for one or two minutes until it is as thick as you like it. Season with salt and pepper if desired. Strain and serve piping hot.