Small Dish of Brown Gravy
(click to enlarge)

Brown Gravy


Worldwide
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
30 min
1 week		 Traditionally, Brown Gravy is made from "drippings" from roasting a large hunk of beef - something we're not doing much these days. Here's a reasonable solution for recipes.




2
1
3
2-1/2
1-1/2
2
1
1/2
1/4
c
cl
T
T
T
T
t
t
t
Beef Broth (1)  
Garlic
Butter
Flour, allpurp
Potato Starch
Water
Worcestershire  
Salt
Pepper
Do-Ahead:   -   (5 min to 5 hrs)
  1. Make Beef Broth if you don't have it on hand. See Note-1.
Make:   -   (35 min)
  1. Crush GARLIC and chop extremely fine.
  2. Stir together Potato Starch and Water.
  3. In a saucepan, melt Butter. Stir in Flour and whisk until well distributed. Continue stirring until you have a light brown Roux.
  4. Stir in Garlic and fry stirring for about 30 seconds.
  5. Starting with just a little, stir in cold Broth, adding more until it's all in and it's all lump free.
  6. Bring to a boil, then stir up Starch Slurry and stir it in, whisking until it has reached a sauce consistency, but no longer or it will thin.
  7. Stir in Worcestershire and Pepper. Use immediately, or refrigerate and use within a week. Do not boil on reheating.
NOTES:

  1. Beef Broth / Stock:

      You may have some on hand, as I always do, made from offcuts and bones from the hunks of Beef I buy. Otherwise, you can fake it up with bouillon powders, or such. A mix of 2/3 Beef and 1/3 Chicken can also be used. For details on making and long term storage, see our Soup Stock / Broth page. You could use a vegetable stock to make the recipe vegetarian, but the flavor will be significantly different.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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