Gravy

     Making gravy is simple to do. In a 10 inch skillet melt one to two tablespoons of butter over medium heat. Once melted add all purpose flour or corn starch teaspoon by teaspoon until a paste forms (about the same consistency as toothpaste). Start adding milk or cream a little at a time while mixing with a whisk to start thinning your paste. If you add to much milk at once it will make it difficult to thin the paste which will result in lumps. Continue to add your milk until you reach the desired consistency of your gravy. Add some salt and pepper to taste and there you have it country gravy.

     Once you have the basic recipe down it is easy to substitute whatever you desire to make a wide range of gravies. For example using sausage instead of butter to make sausage gravy, or using chicken, or beef broth instead of milk, to make beef or chicken gravy (when making chicken or beef gravy I recommend using corn starch). In my next blog I will discuss sauces from variations of this method of cooking. Until then experiment, use your imagination’ and happy cooking.