A Southern Executive Chef....Did Someone Say Gravy? I'll Take It From Here
Starts With Making A Roux
What Is A Roux
A Roux is flour and fat cooked together.It is used to thicken sauces & in this case, gravy. Roux is a ratio of equal parts of flour and butter by weight. The flour is added to the melted fat on the stove top, blended until smooth, and cooked to the desired level of brownness. For the purposes of this recipe we will do it backwards; adding melted butter to toasted flour.
Chicken & Beef Bouillon
- 5 tablespoons All Purpose Flour, Sifted
- 6 ounces Unsalted Butter, Melted
- 4 Beef Bouillon Cubes
- 2 teaspoons Chicken Powder
- 9 cups water
- 2 tabespoons black pepper, ground
- Mix the beef cubes and chicken powder in warm or hot water until dissolved. Heat a saucepan over medium heat and add the 2 tablespoons of the flour. With a wooden spoon, mix flour over heat until in browns a bit. Keep an eye on it to avoid burning. Add the remainder of the flour. Mix in melted butter with a whisk until incorporated. The color should be brown but not too dark. Gradually add the bouillon broth mixture while stirring. Stir until there are no lumps in the gravy. Bring mixture to a medium boil and reduce heat to low. Cook for 15 -20 minutes while stirring occasionally until the the gravy thickens. Add black pepper, and whisk in. Serve the gravy hot with mashed potatoes or fried chicken.