Great Gravy, Every Time
- Ready In:
- 10mins
- Ingredients:
- 7
- Yields:
-
2 cups
ingredients
- 1 tablespoon oil
- 1 tablespoon plain flour or 1 tablespoon whole wheat flour
- 2 2 chicken bouillon cubes or 2 vegetable bouillon cubes (or 1 tbs stock concentrate)
- 2 cups cold water
- 1 teaspoon red currant jelly (I've even used Welchs grape jelly)
- 1 dash Kitchen Bouquet
- salt (to taste)
directions
- Place oil in med hot pan.
- stir in flour, keep stirring while roux browns to your liking.
- pour in 1 cup of the water, keep stirring.
- turn heat down to a gentle simmer.
- add stock concentrate and Kitchen Bouquet, keep stirring.
- add red currant jelly by cutting small chunks from the spoon to distribute evenly.
- stir in remaining water to achieve the consistency you like, Great Gravy will thicken considerably while simmering or if left standing.
- add salt (and pepper too, if you like) to taste.
- When using leftover Great Gravy be sure to add more water by strring it in with a fork.
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RECIPE SUBMITTED BY
I live in the Inner West of Sydney but I am very often home sick for New Orleans where I basically grew up, married, raised two fine children, learned to cook, divorced and lost one too many friends to urban violence. My family (including grandsons, aged 3 and 7; I just adore 'em!) live within 10 mins of me. I run a small business and I love to cook...my daughter ran thru' my bookmarks once counting 73 recipe sites. I'm delighted to have found Zaar and I will post recipes soon, I promise.
If I had a month off (and lots of ready cash)? I would buy beautifully leather bound copies of my favorite books; no, not cookbooks, I am a Lit Junkie, but I do have LOTS of cookbooks.