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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Mom's Gravy Recipe

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This recipe for Mom's Gravy is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 stick margarine (Land -A- Lakes)
1/2 cup flour
1 qt water/meat juice
Beef, Turkey, or Pork Base (as desired)
Seasoned Salt
Pepper
Directions:
Directions:
Put margarine and flour into a medium saucepan. Cook over medium heat until bubbly, stirring constantly. A whisk is good for stirring this. Continue to cook, and stir, for approximately 2-3 minutes more, until it becomes slightly brown. Immediately, and slowly, add 1 quart of water or meat juice (or a combination of these two); stirring while doing so. Stir in meat base, as desired. ( I start with about 1 Tblsp and increase as necessary.) Continue cooking until it is the desired consistency.
Number Of Servings:
Number Of Servings:
1 quart of gravy
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
This is the recipe that Mom has used for many years. It produces an excellent gravy with a minimum of fuss. Be careful with adding extra salt. Taste it after adding the meat base and before adding salt, to determine just how much is needed. The meat base can be purchased at GFS.

 

 

 

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