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Posted on 7/20/14 at 9:31 am to 4LSU2
quote:
I struggle with a good brown gravy. I can make a damn nice roux for a gumbo, but a plain brown gravy for rice and mashed potatoes is problematic for me
Ditto
Posted on 7/20/14 at 9:34 am to 4LSU2
Fry whatever your serving and then pour off all but @ 1/3 cup of the oil, reserving the sediment, too. Over med heat, stir in 1/3 cup or a bit more of your seasoned flour from the frying. Whisk until smooth and peanut butter colored...just a minute or two. Cut the fire and slowly add between two and three cups of water or stock, stirring as you go. Taste, reseason as needed, and serve. 
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