I have received several requests for detailed instructions on how to make gravy.  Below is my mushroom gravy recipe.  If you have questions or need more help, please call me at720-752-1314.  If I don’t pick up the phone, please leave a detailed message, including your name, your phone number, and the purpose of your call. I  will get back to you as soon as I can.  Please follow my food blog at www.cookingwithjacquerose.com

Gravy is derived from the French word grave.  Gravy is made frequently made using meat drippings or flavored broth. If you are of the southern persuasion, gravy is part of the food pyramid.

MUSHROOM GRAVY

1/2 cup salted butter, 1 large white onion, sliced and rounds singles out, 2 ( 4 oz. cans button mushrooms with stems), 1 garlic clove, minced, 1/2 cup flour, 1 cups water, 1 cup prepared beef broth, 1/4 teaspoon dried thyme, 1/4 teaspoon granulated garlic, 1/4 teaspoon powdered beef bouillon, and 1/4 teaspoon fresh cracked pepper.

Get out a heavy skillet, add the butter. When the butter melts, add the onions turn up the heat to medium, cook until the onions brown and softened. Add the minced garlic, cook another minute or two.  Add the flour and the dry seasonings.  Use a whisk to combine the butter and flour.  Stir constantly for 2-3 minutes or until the roux starts to smell like a nut. You will see this concoction turn into a paste and darken.  Stir to your desired color tone.  The perfect color for me is the color of peanut butter.  When you get this color, slowly start adding cool water and the broth.  Continue stirring until there are no lumps.  Increase the heat and allow it to boil. When your gravy boils, it will thicken.  Reduce the heat to a simmer and cook for 12-15 minutes to allow the flour flavor to cook out.  Taste and adjust the dry seasoning if needed.  I always add a little more black pepper.

Again, if you have questions, call me at  702-752-1314.