Gravy sauce recipe
Ingredients Gravy sauce:
4 tablespoons (30 g) flour
3 cups (700 mL) of liquids (We use the meat cooking juice (the meat you want) and chicken or veal stock (the broth will depend on what type of meat you are going to use with the “gravy”)
Salt and pepper
Additional seasonings: fresh herbs, vinegar, Worcestershire sauce ... and more. Here you can make it yours.
Instructions Gravy sauce:
Melt the butter in a medium saucepan. Add the flour and beat it constantly until the mixture is caramel color and smell like dessert (3-5 minutes).
Slowly, add the liquids while continuing to beat the mixture until smooth.
Simmer until it has thickened (5 minutes or more)
Savor the sauce and then season it with salt and pepper to your liking, and add other flavors such as fresh herbs or vinegar if you feel like it.
Too much gouache? We combine a tablespoon of cornstarch with a tablespoon of cold water. Mix until smooth and add to the boiling sauce. We leave it for a couple of minutes so it can thicken.
Too thick? Easy. We add more broth.
Too much salt? Do not worry. A splash of cream, lemon juice, or sour cream.
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