Tuesday, November 23, 2010

Pan Gravy

dripping from the meat
2 cups broth or stock, ( adjust amount according to need)
1 teaspoon salt (to taste)
1/2 teaspoon freshly ground black pepper
1/2 teaspoon garlic powder (to taste)
1/2 teaspoon onion powder (to taste)
1/4 cup cornstarch (for thicker gravy)
1/2 cup cold water

After the meat has finished baking and been removed from the pan, reserve the drippings for the gravy.

Place pan on stove over medium high heat, and add stock/broth and water to the drippings, scraping the sides and bottom of the pan to loosen all the drippings. Bring to a low boil, stirring constantly, and cook until the liquid has slightly been reduced.

Add seasoning to taste, depending on the flavor already in the drippings. If you desire thicker gravy, mix cornstarch in cold water, blend, and gradually add to the gravy, whisking all the time to prevent it from forming lumps. Serve warm

Servings: 8
Serving Size: cup

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