- 2 Tbs. browned flour*
- 1 C. liquid (meat drippings or bouillon or both)
Use 2 Tbs. of flour for each C. of liquid. Put half of the liquid in a jar and add the flour. Cover tightly and shake until mixture is smooth. Pour into a pan, add the remaining liquid. Bring to a simmer and cook for a few minutes, stirring constantly. Season to taste. Add gravy coloring, if desired
Yield: 1 C.
Note: For thick gravy, increase flour to 4 Tbs. for each C. of liquid. *Browned flour adds color and flavor to the gravy. To brown, spread flour in a shallow pan and cook over very low heat, stirring occasionally, until lightly colored.