1/4 c. flour
2 c. liquid (water, broth or juice)
Salt and pepper
1/2 tsp. Kitchen Bouquet for brown gravy (optional)
1 tsp. chicken bouillon for poultry
Pour drippings into 4 cup glass measure. Stir in flour until smooth. Pour in liquid and stir briskly until well blended. Cook on high 3-4 minutes or until boiling, stirring several times during cooking. Stir in seasonings. Beat until smooth.
1/4 c. meat or poultry drippings (juice from meat with most of the fat removed)
1/4 c. all-purpose flour
2 c. warm liquid (broth, water, or juice)
Salt and pepper
Pour drippings into 4-cup glass measure. Stir in flour until smooth. Pour in liquid and stir briskly until well blended. Cook on high (maximum power) 3 to 4 minutes or until boiling, stirring several times during cooking. Season with salt and pepper. Beat until smooth. Serve hot with meat, potatoes, or dressing. 2 1/2 cups.
WHITE MILK GRAVY-WHITE SAUCE
(From The Microwave)
1/2 stick margarine or butter (1/4 c.)
1/4 cup flour
salt and pepper
2 cup milk
Melt butter for 1 minute on High in microwavable bowl. Using a wire whisk, whisk in 1/4 cup flour, salt and pepper, then whisk in 2 cups milk. Microwave on High for 5 minutes. Whisk until smooth. Microwave on High for 4 more minutes; whisk until smooth. Serve. May add chipped dried beef, crumbled cooked pork sausage, pour over freshly cooked vegetables or serve as is, over potatoes, corn bread and noodles.
1/3 cup meat or poultry drippings
2 cup warm broth or water
1/3 cup unsifted all-purpose flour
Salt and pepper to taste.
Combine drippings and flour in 4 cup glass measure. Stir in broth. Season to taste. Microwave on High for 2 minutes or until thickened.
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