| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sauces | 10 | Servings | |
INGREDIENTS
| 3 | tb | Meat Fat Drippings |
| 2 | c | Liquid |
| 1/4 | c | Unbleached All Purpose Flour |
| Salt | ||
| Pepper | ||
| 1 | ds | Dried Thyme Leaves; Crushed |
| 3 | dr | Kitchen Bouquet; (A Gravy Coloring) |
INSTRUCTIONS
Remove the meat to a hot platter. Leaving the crusty bits of meat in the pan, pour the meat juices and fat into a large measuring cup. Skim off the fat, reserving 3 Tablespoons. Add water, milk, or giblet broth to the meat juices to equal 2 cups of liquid and then add the liquid and flour in to a blender container, blending until the liquid is smooth. Return the blended gravy to the pan and cook the mixture quickly, stirring constantly, until the gravy is thicken and bubbly. (Note: scrape the bottom of the pan to get the crusty bits, if desired.) Season the gravy to taste with salt and pepper. If desired, add a dash of dried thyme leaves, crushed, and a few drops of Kitchen Bouquet for color. Makes about 2 1/2 cups. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/blend1.zip
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