KITCHEN BOQUET RECIPES

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BASIC FORMULA FOR GRAVY RECIPE - FOOD.COM - RECIPES, FOOD ...



Basic Formula for Gravy Recipe - Food.com - Recipes, Food ... image

You don't need a recipe when you have this formula. The fat can be crisco, butter, oil, or the fat from your pan drippings. The liquid can be water, broth, milk, the juice from the pan drippings or any flavorful liquid. When I make pan gravy, I pour all of the drippings into a shallow bowl and wait for the grease to rise to the top, so you can seperate the fat from the liquid for measurements. Pan gravy is best made in the pan that the meat was cooked in. All of that brown stuck on stuff adds flavor and gives gravy its golden color. So no more gravy mixes, or heaven forbid, canned gravy for you!

Total Time 5 minutes

Prep Time 5 minutes

Yield 2 cups, 10 serving(s)

Number Of Ingredients 4

2 tablespoons fat
2 tablespoons flour
2 cups broth (or liquid)
salt and pepper

Steps:

  • In pan, measure and heat fat.
  • Wisk in flour.
  • Cook on low to medium heat until it starts to color. (This is called rue). Wisk constantly.
  • When flour darkens to desired color, slowly wisk in measured liquid.
  • Cook until desired thickness.
  • Season to taste.
  • You can add kitchen boquet or gravy master for added color.

Nutrition Facts : Calories 30.5, FatContent 2.6, SaturatedFatContent 1.3, CholesterolContent 2.9, SodiumContent 122.3, CarbohydrateContent 1.4, FiberContent 0, SugarContent 0.1, ProteinContent 0.3

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I haven used Kitchen Bouquet in years because I don't see it in the grocery stores anymore. This is the best product for making gravy and adding flavor to sauces. Beware, a little goes along …
From amazon.com
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AMAZON.COM : KITCHEN BOUQUET BROWNING AND SEASONING SAUC…
I haven used Kitchen Bouquet in years because I don't see it in the grocery stores anymore. This is the best product for making gravy and adding flavor to sauces. Beware, a little goes along …
From amazon.com
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