On May 4, 9:18*pm, "Dimitri" > wrote:
> "Steve B" > wrote in message
>
> ...
>
> >I am asked all the time to make the gravy, and that includes the exclusion
> >of my 87 year old MIL. *She does make fine gravy, tho.
>
> > Without giving away secrets, what is your take on making the best gravy?
>
> > Steve
>
> Steve;
>
> I want you to waste the following:
>
> Flour
> Corn starch
> Butter
> Chicken stock
> Beef stock
> Soy sauce
> Poultry seasoning
>
> Step 1
> Make a roux
>
> 1 T flour
> 1 T *Butter
> When bubbling like wet sand add 1 t poultry seasoning.
> The add 1 Cup chicken stock
>
> Bingo poultry gravy.
>
> Next do the same using beef stock, and soy
>
> You've made the foundation for beef gravy
>
> Next mix a teaspoon of cornstarch & chicken or beef stock - heat & taste.
>
> Now do the same with Flour & stock & the soy or poultry seasoning. *Remember
> the flour & stock slurry needs to be simmered for a long time to lose it's
> starchy taste.
>
> Also notice the degree or clarity in the corn starch on the opaqueness' of
> the flour slurry.
>
> These techniques are the basics to which you can the deglazed fond from a
> roasting pan or fry pan.
>
> Want to change character? *add a little Dijon mustard. or some
> Worcestershire sauce.

And ruin the gravy. Of course, the soy sauce already pretty much did
that.
>
> It's up to you.
>
> I did the same with my SIL who for 40 years of marriage had been buying
> canned gravy or powdered gravy mix
>
> Enjoy
>
> This is step 1.

My SIL served jarred crap that had the word, "gravy," on the label on
Christmas Day one year. She also served this crap that was kind of
like an ovoid sphere that came in a plastic wrapper that said,
"turkey," on it. Back when I smoked I could tolerate such things.
Not anymore. In her defense, the first ingredient on the oval thing
*was* turkey.
>
> Dimitri

--Bryan