Verdict: Win

I've never made gravy before. This was the fastest and easiest recipe I could find, plus it didn't call for any milk or heavy cream (good for lactose-aphobe DY). Rule of thumb: 2 tbsp each of flour and butter for every cup of chicken stock. Sprinkle liberally with salt and pepper. Served with the buttermilk biscuits and chicken :)

Quick Gravy from
Yield: Makes enough gravy for 4-6 biscuits

1 cup chicken/beef/vegetable stock
2 tbsp flour
2 tbsp butter

Pour the stock into the pot. Heat stock on medium heat.

Put the flour and butter into a small bowl. Using your finger tips or a fork, mix the flour and butter together until you have a really smooth paste. This flour-butter paste is called a “beurre manie.”

Add the beurre manie to the hot stock. Vigorously whisk together the stock and the flour-butter paste. Then turn the heat down to low and cook the gravy until it is thickened. There should be no “pasty-flour” taste to the gravy. This could take up to 10 minutes.

Add salt and pepper to taste.


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