GRAVY TIPS II

The hardest thing to tell with gravy is how much to make. The general rule of thum is to make about 1/3 cup of prepared gravy for each person.

If you have gravy lovers like in my house, I will bump it up to 1/2 cup as you can never have too much gravy!

For each cup of gravy you will want 1 tablespoon of fat, 2 tablespoons of flour and 1 cup of broth.

Heat your fat over medium heat in a sauce pan large enough to hold the amount of gravy that you are making.

Reduce your heat to medium low and remove the pan from the heat to add the flour.

Using a wire wisk, blend the flour well into the fat and return your pan to the heat.

Let cook for 3-4 minutesstirring often with your wire whisk until golden brown to light carmel in color.

Add about 1/3 of your broth and remove from heat.

Whisk the mixture well until all lumps have been removed.

Return to the heat and add the remaining liquid.

Increase heat to medium and bring to just a boil for at least 2-3 minutes.

The gravy will thicken as the mixture cooks.

Taste and if needed you can season with some salt and pepper, don't forget to let the mixture cook for a few minutes after the addition to blend the flavors well.

Place your gravy into a bowl or a gravy boat to serve.

If you will not be serving the gravy immediately, place a piece of plastic wrap over the surface, actually touching the gravy to keep a film/crust from forming. You can then remove the wrap and reheat in a microwave or reheat in a pan on the stove over medium heat.