INGREDIENTS

INSTRUCTIONS

This is a rich gravy that works for chicken, chops, chicken livers, cube
steaks, or other entrees. I usually sauté entree meats in couple of
tablespoons of olive oil and a tablespoon of butter to make a foundation
for gravy. If you batter or flour the entree meat first, there will be lots
of scrapings. This gravy relies on the scrapings or drippings left in the
skillet from whatever you are preparing.
After sautéing and removing entree meat of choice, remove and pour off all
but about four tablespoons of scrapings or drippings. Add 4 tablespoons
butter. Over a medium heat, sprinkle in the flour, stirring constantly.
When flour is thoroughly blended in and a light brown color, remove from
heat and slowly add part of the liquid necessary to blend. Return to medium
heat and continue to stir, slowly adding liquid until desired quantity and
consistency are acquired.
TIP: By removing from heat to add liquid you eliminate possibility of lumps
forming and gravy thickening too fast to control. Return to heat to thicken
to desired consistency. Mash and stir any lumps that have formed for a
smoother gravy.
YIELD: Approximately 2 1/2 to 3 1/2 cups gravy.
Posted to bbq-digest by DJack1393@aol.com on Nov 7, 1999, converted by
MM_Buster v2.0l.

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