Originally Posted by Siegal
I am not so good at gravy. So I want to put it over boiled meat so I have no drippings. But I have a stock the meat was cooked in. I also have some very reduced almost demi glac like turkey or beef/Tomato stock in my freezer. Need instructions. Don't want thick overly rich wallpaper glue (what happened last 2 times)thanks!!!!!! I also have mushrooms obviously and a full pantry
How did you make your gravy last time?
Did you use roux? Corn starch? Flour and water slurry? What liquid did you use for the gravy?
I would fry the mushrooms in butter or fat and when they are nearly as cooked as you want, sprinkle with flour and cook, with constant stirring, for a a couple of minutes. Then I would add the liquid and stir and scrape off any fond from the 'shrooms. Let it thicken. Add more liquid if it's too thick.