Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Meat fat drippings

  2. 2 cups 474ml Liquid

  3. 1/4 cup 15g / 1/2oz Unbleached all purpose flour Salt Pepper

  4. 1 Dried thyme leaves - crushed

  5. 3 Kitchen bouquet -

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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