Making flour gravy from scratch is a straightforward process that involves creating a roux—a mixture of flour and fat—and then adding liquid to thicken it into a smooth and flavorful gravy. Here's a basic recipe for making flour gravy:
Ingredients:
- 2 tablespoons butter or cooking oil
- 2 tablespoons all-purpose flour
- 2 cups broth (chicken, beef, or vegetable) or milk (for creamier gravy)
- Salt and pepper to taste
Instructions:
Prepare the Roux:
- In a saucepan or skillet, melt the butter over medium heat. If using cooking oil, heat it until it shimmers.
- Add the all-purpose flour to the melted butter or oil.
- Stir the flour continuously with a whisk or wooden spoon to combine it with the fat. Cook the roux for about 1-2 minutes, or until it takes on a slightly golden color. This cooking step removes the raw taste of the flour.
Add the Liquid:
- Slowly pour in the broth or milk, a little at a time, into the roux while stirring constantly. This helps prevent lumps from forming.
- Continue stirring until the liquid is fully incorporated with the roux, and the mixture starts to thicken.
Thicken the Gravy:
- Allow the gravy to simmer over low to medium heat, stirring frequently, until it reaches the desired thickness. The longer you cook it, the thicker the gravy will become. If it gets too thick, you can always add more liquid to adjust the consistency.
Seasoning:
- Season the gravy with salt and pepper to taste. You can also add other seasonings like garlic powder, onion powder, or herbs, depending on your preference.
Optional: Straining
- If you want a smoother texture, you can strain the gravy through a fine mesh strainer to remove any lumps or bits of cooked flour.
Serving:
- Once the flour gravy reaches your desired thickness and flavor, remove it from the heat and serve immediately. It goes well with mashed potatoes, roasted meats, biscuits, and other comfort foods.
Tips:
- Adjust the amount of flour and fat in the roux to control the thickness of the gravy. More flour will result in a thicker gravy, while less flour will make it thinner.
- For a richer and creamier gravy, use milk instead of broth. You can also use a combination of both for a unique flavor.
- If your gravy is too thick, add more liquid to thin it out. Similarly, if it's too thin, let it simmer a bit longer to reduce and thicken.
- Remember to stir the gravy continuously while adding liquid to avoid lumps and achieve a smooth texture.
By following these steps, you can easily create a delicious flour gravy from scratch that will complement a variety of dishes.