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| Grandmother and Granny both made awesome gravy and biscuits... I was raised on this... and stayed thin as a rail till I moved away and started eating all that store bought junk ...... |
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self-rising flour |
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| 1/2 stick |
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butter* if you consider butter non vegetarian use all Crisco |
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| 1/2 stick |
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crisco |
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milk*please do NOT use fake milk if this is to much animal for you... give up gravy! |
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| Melt fat and add flour over med high heat until flour moves on its own but does not totally cover bottom of pan when moved. This is your rue... all graveys are made with a rue! Keep moving rue around adding salt and pepper while browning... Grandmother and I both liked to brown it till it began to smoke slightly... not smoking due to burning but breaking down... keep it moving evenly and do not allow heat to be so high that it darkens more than 3 shades to the main rue at each pan scraping... as you do it you will understand if you have not seen me make this... when the rue is nice and even colored and dark and pan begins to smoke add milk a little at a time to turn to gravy from rue... (if you have not done this a lot please remove pan from heat and add slowly ) use a whisk to break up the thickness quickly so you can see if you need more milk... bring to a boil whisking continually... adding milk until loose enought to see all lumps are gone.... once it boils add more milk if needed or boil till it thickens back up.... dont panick you can thicken or thin the gravey over and over and it will only get better... practice will have it perfect the first time! |
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| Servings: 1 |
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| Recipe Source |
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Source: Paula ARG Kernachan
Ok so this is the best way to tell ya how to do this.... its just one of those things easy as pie if you watch someone do it first.
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| Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |