 Perfect Gravy
32 oz. of perfect gravy
½ cup flour
1/4 cup vegetable oil
40 oz. quality broth
base(optional)
salt and pepper
1. In a stainless steel sauce pan and with a wooden
spoon mix the flour and the oil until smooth and silky
looking(like wet sand).
2. Over low heat cook the flour and oil until it
bubbles and until you smell the roux(a very distinctive
aroma that once you recognize it you will never want to
forget it.
3. Slowly had the cold liquid stirring briskly and
constantly to incorporate and prevent lumps. You can
gently and briefly use a whisk, but return to the wooden
spoon for the remainder of the cooking process.
4. Bring the gravy to a boil, reduce it to a simmer
and simmer for 20 minutes.
5. Carefully season with salt and pepper and strain
it through a chinois.
6. Cover with plastic wrap to prevent a skin from
forming and keep warm until service.
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