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From Peggy, WA, 12-17-1997
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Msg ID 21874
This gravy has never failed me, and I always make mine in advance. It also works fine using canned broth. Happy Holidays.

Perfect Gravy

Sprinkle 2 tablespoons of flour in a non stick pan.
(Do not add fat at this stage.) Brown the flour over
medium heat. This will add color to your gravy. Stir
frequently. Do not burn.

Add 3 tablespoons of fat, 1 tablespoon at a time,
using a spatula to turn the mixture paste-like. Your
gravy will have no lumps if this paste has no lumps.

Add 1 cup of stock. Cook and stir the gravey until
it is smooth and boiling. Season it with salt, pepper,
paprika, garlic, celery salt, nutmeg, etc. (I also add
Chervil).

If your gravy turns out too light, add beef bouillon
or a dash of instant coffee.

You can also add sauteed mushrooms, onions, garlic, etc.

Increase the above quantities as needed for more gravy.

Hint: If your gravy becomes too thin for some
reason, use instant mashed potatoes to thicken.


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