Gravy

January is all about comfort food, and gravy makes most anything way more comfy. Pour some over pork cutlets, roast chicken, mashed potatoes, meatloaf, biscuits…the list goes on and on.

Gravy comes down to two things, a stock and a roux. As far as a stock goes, I use Better Than Bouillon chicken, beef, vegetable, or mushroom base, all available locally. If you are roasting chicken or beef, you can add the drippings as well. Whichever stock flavor you use, it’s best to dissolve the base in hot water beforehand and set aside to cool slightly while you’re making the roux.

The roux is what will thicken the stock into a gravy, it’s simply equal parts butter and all-purpose flour. For four cups of stock, melt four tablespoons of butter in a medium sauce pan over medium to medium-low heat. Once melted, add four tablespoons of flour and let it cook for approximately ten minutes, whisking frequently. You’ll know it’s done when you get a faint smell of toast and the color starts to brown…but be careful not to let it burn.

When your roux is ready, add the pot of stock a ladle at a time, whisking as you go to keep it from getting lumpy. Then turn the heat to low and simmer for another 15 minutes to let it fully thicken, salt and pepper to taste.