tag:blogger.com,1999:blog-537611604368655469.post5328253675728917022..comments2018-09-25T11:11:06.547+01:00Comments on Cookery Disasters: Gravy StockPokihttp://www.blogger.com/profile/07869262076197626631noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-537611604368655469.post-43168672687153414112011-02-21T00:50:30.346+00:002011-02-21T00:50:30.346+00:00If you want a really bare-bones gravy (and I DO me...If you want a really bare-bones gravy (and I DO mean bare-bones!)..... <br /><br />Crumble the oxo into boiling water per instructions (should make one cup.)<br /><br />Melt 2 tablespoons of butter in a smallish saucepan over medium-low heat. Sprinkle in 2 tablespoons of all-purpose flour, stirring constantly with a wood spoon.<br /><br />Keep on with this (the stirring) until the butter and flour start to glob up and get browned. (The globbing is more important than the browning, for learning purposes. If you burn it, you'll have to pitch it out and start over.)<br /><br />Add your oxo liquid a dribble at a time, again stirring with some energy as you do so to help the flour/butter mix to dissolve. <br /><br />Let it all come to a simmer (visible bubbles bursting on the surface, but not a volcano blowing up!), then turn the heat off.<br /><br />That is a really basic gravy.Meganhttps://www.blogger.com/profile/14405384399071405332noreply@blogger.com