(You’re Going to Love This Recipe)
If you’ve ever had problems making gravy, or if it tastes too greasy when you use the drippings, here is the answer. I have been making this gravy for years and it never fails. When I use drippings, I let them sit overnight and skim the fat. If I need the gravy before that, I simply use bouillon, my favorite brand being “Better Than Bouillion.”
- ½ cup butter
- ½ cup flour
- 4 C. Pan drippings + broth, or just broth
Melt butter in pan and make a roux by adding the flour; mix well and brown slightly.
Gradually add the liquid and stir with wisk until you have the beautiful, lumpless consistency of gravy! Season as necessary with black pepper and salt.
