I haven't been straining it - maybe that's my problem.
This sounds like a fantastic idea. Could someone share some recipes too?
CLASSIC PAN GRAVY
3 tablespoons butter or melted fat
3 tablespoons flour
1 1/2 cups broth
3 to 4 tablespoons milk - optional
Salt ; and pepper
Melt butter in skillet; stir in flour. Let roux cook for a minute or so. Slowly stir broth into roux. To avoid lumps, go slow and make sure broth is well incorporated before you add more. When all broth is added, let gravy simmer a few minutes to thicken a bit more.
If you want to, add a splash or two of milk and simmer a minute or two more. Season with salt and pepper and serve.
VARIATION: MUSHROOM GRAVY
Makes about 2 cups
Add to CLASSIC PAN GRAVY:
1 tablespoon butter
1/2 lb. mushrooms, sliced
Pinch dried thyme leaves
Saute mushrooms in butter, transfer to bowl; follow directions above. As gravy thickens add mushrooms.
GRAVY
Make an easy and quick gravy: 2 bouillon cubes (or 2 t. instant bouillon) dissolved in 2 cups boiling water (or 3 and 3 or 4 and 4, etc. depending on how much gravy you want); bring to boil; dissolve your thickener (flour, cornstarch) in cold water and add slowly to boiling broth, stirring until thickened. If desired, add browning sauce.
*Stir your flour and cold water so that it is lump-free before adding.
**For thicker gravy you can add a bit of mashed potato flakes.
3 tablespoons butter or melted fat
3 tablespoons flour
1 1/2 cups broth
3 to 4 tablespoons milk - optional
Salt ; and pepper
Melt butter in skillet; stir in flour. Let roux cook for a minute or so. Slowly stir broth into roux. To avoid lumps, go slow and make sure broth is well incorporated before you add more. When all broth is added, let gravy simmer a few minutes to thicken a bit more.
If you want to, add a splash or two of milk and simmer a minute or two more. Season with salt and pepper and serve.
VARIATION: MUSHROOM GRAVY
Makes about 2 cups
Add to CLASSIC PAN GRAVY:
1 tablespoon butter
1/2 lb. mushrooms, sliced
Pinch dried thyme leaves
Saute mushrooms in butter, transfer to bowl; follow directions above. As gravy thickens add mushrooms.
GRAVY
Make an easy and quick gravy: 2 bouillon cubes (or 2 t. instant bouillon) dissolved in 2 cups boiling water (or 3 and 3 or 4 and 4, etc. depending on how much gravy you want); bring to boil; dissolve your thickener (flour, cornstarch) in cold water and add slowly to boiling broth, stirring until thickened. If desired, add browning sauce.
*Stir your flour and cold water so that it is lump-free before adding.
**For thicker gravy you can add a bit of mashed potato flakes.
Thanks Mama! Like always you have another post to help me out.
Will surely try these out and freeze them the way you asked me to.
Will surely try these out and freeze them the way you asked me to.
You're welcomed foodlover! I like to freeze "basic" gravy - without mushrooms and onions - then I can always add them later if I want. There are times I have made too much gravy with onions and/or mushrooms and I have frozen it - but basic gravies can be eaten by everyone. I have a non-mushroom eater!