Share YOUR recipes at
Colette & Cassi's Country Kitchen!

IMPROVISED GRAVY  

When you don’t have enough natural pan juices to make gravy, here’s a basic recipe that works well.  Use beef bouillon for red meat, and chicken for poultry or pork. 

2 tbsp. minced shallots or onions
3 tbsp. butter
3 tbsp. flour
1/4 cup dry red wine (red meat) or dry Vermouth (poultry/pork)
1-1/2 cups beef or chicken broth
Leftover drippings or additional tablespoon butter
Salt & pepper to taste
 

Saute the minced shallots or onion in butter until translucent.  Stir in the flour and, cooking slowly, stir until it turns light brown. (If you don’t have time for this step, just cook the flour for 2 minutes, and add a splash of Kitchen Bouquet or Gravy Master at the end to give a nice brown color to your gravy.  The end result will be the same.) 

Remove the pan from heat and add the wine and an equal amount of broth.  Stir until smooth; return to the heat, and slowly add the remaining broth, stirring constantly.  Continue to cook, stirring often, for another 5 minutes.  Swirl in Kitchen Bouquet/Gravy Master at this point until gravy reaches the color you desire.  Also swirl in any leftover drippings or additional tablespoon of butter, then salt and pepper to taste.