Ingredients
2 Tbsp. drippings (fat and juices)
2 Tbsp. flour
1 c. liquid (meat juice broth)
salt
pepper
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web↗ link
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Italian pasta organized by shape — which sauce belongs with which pasta
Professional-grade blender — silky purees, hot soups, nut butters
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Classic gravy boat — Thanksgiving table, Sunday roast, sauces
Bottom-pour pitcher separates fat from stock, pan juices, gravy
Spring ball whisk — eliminates lumps in gravy, custard, batter
Italian pasta organized by shape — which sauce belongs with which pasta
Professional-grade blender — silky purees, hot soups, nut butters
You're reading one of recipes available free. Full library with Gastronome.
Place meat on warm platter; keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in pan. Return 2 tablespoons drippings to pan (measure accurately as too little fat makes gravy lumpy). Blend in flour (measure accurately so gravy is not greasy). Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat; stir in liquid. Heat to boiling, stirring constantly. Boil and stir one minute. If desired, add a few drops bottled brown bouquet sauce. Season with salt and pepper.