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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This is the real thing! I am from the land of meat, potatoes and gravy (Denmark) and my mom used to make this ALL THE TIME. So much so that when I was a teenager I swore that I would NEVER make this EVER. Now - of course - I truly cherish it on special occasions like Thanksgiving and Christmas. The food in Denmark has since my childhood lightened up quite a bit and much more varied now. Ingredients:
50 g butter (2 oz) |
5 tablespoons all-purpose flour |
drippings from turkey (max 1/4 cup) or roast, if you have it (max 1/4 cup) |
2 cups chicken broth |
3/4 teaspoon salt |
freshly ground pepper |
1 dash gravy, browning |
Directions:
1. Melt butter in sauce pan until bubbly; add flour and stir well. The roux will be thick.
2. Add drippings if you have any (not needed, but makes the flavour deeper).
3. Add chicken broth 1/4 cup at a time and stir well in between addings. Before adding the last 1/2 cup make sure that the gravy comes up to a slight boil as it will get thicker and thicker. Add the last chicken broth.
4. You may find that you need to add more/less chicken broth - it will depend on how thick you want your gravy.
5. Add salt and pepper to taste - remember to add enough salt to get the full flavour of the gravy out. The 3/4 tsp is what our family likes.
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