GRAVY

Dried meat dishes require dippings or sauces, that's an imperative for me, no matter how tasty the meat dish is, I need some sauce!

Gravy is the common and the easiest sauce to make especially when you have some drippings from grilled or baked meat, but the downside is-- the salt control. Usually it's salty and if you're unlucky the after taste of burnt herbs lingers. But if all goes well, the drippings are perfect starter for gravy as it's full of flavour, grilled herbs and spices and complete seasoning of fats. But what if you don't have drippings and the off the shelf ready mix is not available BUT you needed one? .... don't panic here's how...

GRAVY

what you need---

Basic Ingredient of Gravy is:

Unsalted Butter

Flour

Water

Salt & Pepper

But then we want some flavouring on our gravy and not just a  plain

thick sauce so we complicate it a bit ;-)

¼ c unsalted butter

3 tbsp all-purpose flour (in flour constraint, any flour will do)

2 1/2 c water 

¼ tsp garlic powder

¼ tsp onion powder

1/8 tsp dried thyme

1/8 tsp dried oregano

1/8 tsp dried parsley

1/2 cube knorr chicken

1/2 cube knorr pork (beef will also do)

Melt butter in a pan, then add flour and whisk to cook.

Then add water, seasoning, cubes and soy sauce.

Mix to combine and simmer to thickness.

Ready to use.

Note: Gravy thickens as it cools.

          You can use milk, sherry, red wine, champagne  to replace the water.

          You can add more spices, herbs and vegetables, then mash and drain.