This method of making gravy from scratch with flour and stock results in a mid-brown gravy, so if you want a darker brown color for your gravy, then you can add some Kitchen Bouquet (aka gravy browning). Taste and add salt and pepper if needed during this stage. Step 4: Once all the liquid has been added, continue heating and stirring for around 2 minutes while the gravy thickens. You can whisk the gravy to make it really smooth. Mix it in well each time you add some, and allow the gravy to thicken before adding more. Step 3: Slowly start to add the stock around ¼ cup at a time. Add the flour and onion powder, and stir to combine with the butter to form a paste.Īllow it to cook for a few minutes (you can actually allow it to brown a little at this stage if you like brown gravy). Step 2: Heat the butter in a pan over a medium-high heat until melted. Step 1: Crumble stock cubes into a heat-proof jug and add boiling water. You should taste the gravy and add salt and pepper a little at a time until you have the balance just right. They are added towards the end of the cooking time. You can adjust the amount of these ingredients to your taste preferences. Alternatively, you can fry some onions in the pan in a little oil before adding the butter and flour. If you don’t have onion powder, you can substitute garlic powder or leave it out. This is needed to make a roux, which thickens the gravy. If you have been roasting meat in a pan or in the air fryer, you can substitute the fat from the pan. Starting with boiling water makes this recipe faster to prepare. You can heat it in the microwave or kettle while you prepare the other ingredients.
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