Gravy made from a broth or stock

Gravy is made a number of different ways.  Today, we are learning how to make gravy from all the good stock from cooking a roast.  You can use the same technique to make a thickening for chicken stock or anything that has a somewhat clear broth for a liquid. 

Today, it is beef pot roast gravy.  I served the gravy over smashed potatoes.  It was a good thing.

First of all, you will need to measure all of your liquid/broth/stock.  I have this great mixing type bowl that has the measurements on the side.  Kind of like a huge measuring cup. 

Pour all but about one cup of the broth/stock into a sauce pan and put it on Med/High heat. Reserve the cup of broth/stock for dissolving the flour.  This is called a slurry.  The ratio of flour to broth/stock is 2 Tablespoons of flour for each cup of broth.  This will result in a medium thick gravy. 

Since we had four cups of stock, we will need 8 Tablespoons of flour.  Level Tablespoons.  Use your measuring spoon for this.  Not the big spoon from the drawer.  After you have made gravy about a hundred times, you can use any spoon you want.  At that point, you will be a Gravy Master. 

Add the cup of cooled broth, that you reserved, to the flour and whisk it until it is smooth.  You now have a slurry. If you use hot broth, you will end up with very flavorful wallpaper paste.  Always use cool broth.  Cool would be room temperature or cooler. Now that we understand each other, let’s get cooking!

Slowly pour the slurry into the simmering stock.  You may want to turn the heat down to Medium. Stir with your other hand while you pour the slurry.  If you can’t do this, pour a little and stir a little.  Pour some more and stir some more.  I think you are getting the idea.

Let the mixture simmer for about 5 to 10 minutes.  Stir often and taste to see if it will need more salt and I know it will need some freshly ground pepper.  The gravy should not have a flour taste.  If you cook it for at least 5 minutes, you should not taste the flour.  If you do, cook it a while longer. 

That, my friends, is some good gravy!  If you want a very thick gravy, go ahead and use 3 Tablespoons of flour to each cup of broth/stock.

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