GRAVY

This recipe is dedicated to my favorite nephew, named Bougie Bam Bam.  As far back as I can remember, Bam has always requested gravy with any and all dishes and meals.  So when writing this recipe, I am smiling from ear to ear and thinking about him.

Gravy must be creamy and smooth.  If you are of the southern persuasion, gravy is part of the food pyramid.  Below find my basic brown gravy recipe.  If you want to pump it up, add mushrooms, onions, or meat.

BAM BAM GRAVY

1/4 cup salted butter, 1/4 cup flour, 2 cups water.  The water or liquid can be chicken, beef stock or vegetable stock, granulated garlic, seasoning salt, and fresh cracked pepper.

Get out a heavy skillet, add the butter. Melt the butter on medium heat, when the butter melts, add the dry seasonings and the flour.  Use a whisk to combine the butter and flour.  Whisk 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.  Next, stir to your desired color tone.  The perfect color for me is the color of peanut butter.  When you obtain this color, slowly start adding cool water or stock. Continue stirring until there are no lumps.  Increase the heat and allow it to boil. When your gravy boils, it will thicken before serving taste and adjust the dry seasoning.  I always add a little more black pepper.

If you have any questions or have a recipe, you would like me to post, send me a note or call me at  702-752-1315.  If I do not answer, please leave a detailed message, including your name and contact number. I  will get back to you as soon as I can. 

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