Pan Gravy
Portion Size: 2 Tablespoons
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| Hot drippings (from roast meat or poultry) | |
| 1/4 Cup flour | |
| Milk or water or broth | |
| Salt and pepper | |
| Dash dried thyme, (optional) | |
| Dash of Worcestershire sauce (optional) |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | After removing roasted meat to platter, pour the meat juices and fat into a 2 cup glass measure. | |
| 2 | Skim off the fat, reserving 3 to 4 tablespoons. Return the reserved fat to pan. | |
| 3 | Stir in the flour. | |
| 4 | Cook and stir over low heat till bubbly. Remove pan from heat. Add enough milk, water, or broth to reserved meat juices to make 2 cups. | |
| 5 | Add liquid all at once to the fat flour mixture; blend well. | |
| 6 | Add some salt and pepper. If desired, add thyme and Worcestershire sauce. | |
| 7 | Cook and stir till thickened and bubbly. Cook 2 minutes more. Season to taste. |
Posted in Sauce Recipes
