GRAVY

 

Ingredients:

1-2 QTS OF BEEF, CHICKEN, TURKEY, OR VEGGIE STOCK (FOR WHATEVER PROTEIN YOU ARE COOKING)

1/2 CUP RED OR WHITE WINE

DRIPPINGS/ONION LEFT IN PAN

3-6 TBLS CORN STARCH*

1/4 - 1/2 CUP WATER

SALT/PEPPER TO TASTE

 

Cooking Instructions:

1. AFTER ROASTED ITEM COMES TO CORRECT TEMPERATURE TAKE OUT OF THE ROASTING PAN AND LET REST ON A CUTTING BOARD

2. TAKE ANY EXCESS FAT FROM THE PAN DRIPPINGS AND REMOVE.

3. PLACE PAN ON TOP OF THE STOVE ON MEDIUM HEAT AND ADD IN THE WINE AND MOVE AROUND THE PAN SCRAPING UP ALL THE DRIPPINGS COOKING TILL WINE SIMMERS.

4. ADD IN THE STOCK AND BRING TO A SIMMER.

5. MIX TOGETHER THE CORN STARCH AND WATER UNTILL IT FORMS A SLURRY, A MIXTURE THE SAME CONSISTANCY AND LOOK AS MILK; ADD MORE WATER IF NECESSARY TO GET TO THIS CONSISTANCY, AND SLOWLY ADD INTO SIMMERING STOCK MIXTURE.

6. LET GRAVY COME TO A BOIL AND THIS WILL FULLY THICKEN THE GRAVY.

7. SEASON TO TASTE AND STRAIN OR LEAVE AS IS.

Notes:

IF THE GRAVY IS TOO THIN, MAKE MORE SLURRY WITH A SMALLER AMOUNT OF CORN STARCH (1-2 TBLS) AND WATER AND ADD SLOWLY BUT LET COME BACK TO FULL BOIL BEFORE ADDING MORE.

IF THE GRAVY IS TOO THICK, ADD IN MORE STOCK OR SOME WATER AND LET COME BACK TO BOIL BEFORE ADDING MORE.

*IF NO CORN STARCH USE 1/4 - 1/2 CUP FLOUR MIXED WITH EQUAL PARTS OIL TO MAKE THIN PASTE OR MIX THE FLOUR WITH WATER LIKE THAT OF THE CORN STARCH IN THE RECIPE BUT THIS WILL NEED A LONGER BOIL TIME TO THICKEN FULLY.