Prep 2 mins
Cook 20 mins
Smooth, simple, and savory. Dedicated to Julie (.::.Blink.::.)
- 78.07 ml meat drippings or 78.07 ml butter
- 78.07 ml flour
- 1419.54 ml water (more or less, according to taste)
- 1.23 ml salt, to taste
- 1.23 ml pepper, to taste (optional)
- When baking a turkey, or chicken, I use the brown drippings from the pan. (It is also one of the ways I can tell if it is done). The quantities may be different if you have less drippings, but proportions are the same.
- Fill a large measuring cup with water, and set it aside.
- Put the pan on the stove and turn the burner to medium to get rid of any water, as it is the fat and flour that actually make the roux.
- After the water is gone, add an amount of flour about equal to the fat, stirring constantly, and turning down the heat if needed.
- Cook enough to get rid of the raw taste, but don't let it get too hard or burn. I turn down the heat to get more control of this. After it seems done, (just a few minutes) slowly add the water stirring constantly, using enough water to make a medium consistency (thick gravies tend to be more paste like, and I don't like thin either!).
- This needs to be cooked for at least 10 minutes to insure no raw flavor. I make sure I have plenty of water at my fingertips, so that it does not quickly become gummy and gooey.
- For beef, the same method, use the pan drippings.
- For something with no fat, you can use butter, flour and, water.
- To make a brown roux (for brown sauce) follow the same instructions, but cook until the butter and flour become a medium brown.
- A white roux (for white sauce), stop cooking it as soon as it turns from white to a hint of a golden color. I usually use milk, instead of water, in a white sauce.
- Salt and pepper to taste.
Thanks for the basics. I won't be using any water just drippings for full flavor.
I can rember my mom stirring the rue mixture until it was perfect brown color. This recipe brought back those memories. Thank you so much for posting. I added two beef boullion cubes to my water after it reached a boil. Then I used a wisk to stir the boullion mixture into the rue. I also added a little wine and onion powder to taste.
I used milk to make the white gravy. I had to add more flour to thicken the gravy and I believe I added more pepper than the recipe calls for.