Prep 5 mins
Cook 10 mins
I usually make this from pork sausages but any kind of pan drippings will do, the amounts listed will give you about 2 cups but can be easily doubled, it freezes well so make a double batch and freeze half for next time, just pop it in the microwave to defrost and warm when ready to use -- this is *very* good! ---- also see my Kittencal's Easy No-Fail Make Anytime Turkey Gravy
- 2 tablespoons pan drippings (from pork sausages, chicken etc or use bacon fat)
- 1⁄4 cup flour
- 1 teaspoon black pepper (lots of black pepper!)
- salt (optional)
- 1 pinch garlic powder
- 1 1⁄2 cups chicken broth
- 1⁄2 cup 18% table cream or 1⁄2 cup half-and-half
- Heat the pan drippings over medium heat.
- Whisk in flour and cook until lightly golden brown (about 3-4 minutes, the flour must be light brown!).
- Add in black pepper and garlic powder; then add in the broth and whisk until smooth; bring to a simmer, then slowly whisk in the cream.
- Cook until slightly thickened (about 4-5 minutes).
- Season with more black pepper and salt if desired.
This is a really great recipe and we all loved it. Next time I would use half the amount of pepper. It was just too hot and was a bit over kill. I think half would be just as good if not a lot better. I can't wait to make this again!!
Very good. A few variations I made do to my taste, such as: used Table Cream instead of Ha;f & Half; didn't use any garlic; less pepper than suggested; sauteed onions at the beginning stages of this yummy recipe. This recipe is similar to our Mennonite cream gravy called 'Schmauntfatt' only this recipe has way less fat which is wonderful. Thank you for posting.
Wow, this turned out realy good. This was my fist time making a successfull gravy ! Next time i will add salt. I can't wait to try it with beef broth, peppercorns or mushrooms.