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| Brown Gravy; Medium | |
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| Topic Started: Mar 6 2008, 04:37 PM (95 Views) | |
| Final | Mar 6 2008, 04:37 PM Post #1 |
Salvelinus namaycush
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4 cups beef stock. 2 tbsp tomato paste. 4 tblsp beef bovril or 4 bouillon cubes. Combine all ingrediants in a sauce pan and bring to a boil. Gradually thicken with small amounts of lard roux [see below] or use cornstarch and cold water. Lard base roux: great for thickening meat flavoured sauces or gravies. lard. flour. Heat whatever amount of lard you want to use [most times a lb or less] in a heavy sauce pan heat lard until its very very hot but not smoking hot. very carefully add flour to lard stiring rapidly with a wisk until maximum amount of flour is absorbed into lard and its glossiness has dulled. reduce heat and simmer for a few mins this will take the flour taste away "[NOTE:EXTREME CAUTION should be used while preparing this roux adding flour to the lard will cause a great deal of foaming and bubbling and sputtering therefore add the flour SLOWLY whiping constantly.]" |
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4:33 AM Nov 28
