Kehoe Family Gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Flour
Chicken/beef stock
Gravy master
Worchestershire
Salt & Pepper (S&P)
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Directions: |
Directions:Learning how to make a gravy takes some trial and error. As a basic rule, 2 cups of gravy means you leave 4 tbsp of drippings in the roasting pan. More gravy, more drippings.
Once you remove the protein from the pan, we can begin making gravy. Start with making a roux which is the pan drippings and flour (can substitute cornstarch).
Turn the burner on high(ish) and add flour in small amounts until the flour has "tied up" the drippings (aka absorb the drippings to make a "paste.") If you over use the flour, you can add some of the extra drippings you removed from the pan or add butter until you get a paste consistency mix.
Cook for a few minutes to eliminate the floury taste (do not burn). Add the beef or chicken stock in measured amounts continuing to whisk until the paste becomes the consistency of the gravy you're looking for. Add a little Worcestershire sauce (optional) and gravy master (only if making a beef gravy). S&P to taste. |
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Preparation
Time: |
Preparation
Time:15 or so minutes |
Personal
Notes: |
Personal
Notes: This recipe was taught to us by our mom, Grandma Ann who I believe learned from her mother in law, Marion Kehoe.
It might sound confusing but once you make it a time or two it becomes much easier.
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