Gravy / Sos de friptura

Directions

1.  Remove the meat (roast, chicken, turkey etc.) and any vegetables from the pan. Leave the drippings.

2.  With a spoon (preferably wooden), gently scrape the pan to loosen stuck drippings.

3.  Place the pan the meat was cooked in over the stove and heat over a low flame. (If the roasting pan is not well suited to the stove-top, pour the drippings into a small sauce pan.)

4.  Stir or whisk in the flour – adding it slowly to keep it from clumping. For every Tbs of fat in the drippings, you will need 1 Tbs of flour. Cook 3-5 min, stirring constantly.

5.  Depending on the amount of meat juice already in your drippings, you may need to add a bit of liquid to bring the gravy to the desired consistency. Add water as needed and cook for another 5 min – gravy may thicken more as it cooks – stir constantly to prevent scorching.

6.  When gravy is desired consistency, taste and season with salt and pepper to taste. If herbs or seasonings were not used in preparing the meat – you may what to add some to the gravy.

                                      

Notes: Serve hot – gravy will congeal when it cools. Gravy can be stored in the refrigerator for 3-4 days. Depending on how the meat was prepared, the Gravy may or may not need salt and seasonings – be sure to taste it before adding anything. Gravy is not hard to make, but because it depends a great deal on how the meat was prepared, it is difficult to give an exact recipe. Once you have made it once or twice, you will be able to judge for yourself how much flour and liquid you need to add to the pan drippings.

 

Variations: For a ‘white gravy’, use milk as your liquid instead of water. For richer gravy, you can replace the water with broth, meat juices, or wine.