Gravy

Name: Gravy
Ingredients: 1/4 cups Fat (from Searing The Meat, Or Use Butter, Lard, Beef Tallow, Bacon Fat, Coconut Oil, Etc.); 1/4 cups All-purpose Flour; 1/2 teaspoons Salt (or More To Taste); 1/4 teaspoons Black Pepper; 2 cups Broth (See Note)

5 ingredients

5 steps

Ingredients

1/4 cups Fat (from Searing The Meat, Or Use Butter, Lard, Beef Tallow, Bacon Fat, Coconut Oil, Etc.)
1/4 cups All-purpose Flour
1/2 teaspoons Salt (or More To Taste)
1/4 teaspoons Black Pepper
2 cups Broth (See Note)

Directions

1

In a cast iron skillet set over medium heat, melt the fat. Add flour, salt, and pepper and whisk to combine. Cook until the roux takes on a light golden brown color, about 5 minutes.
2

Add about 1/3 of the broth and whisk vigorously until smooth. Gradually add the remaining broth while whisking.
3

Bring to a boil. Boil and whisk for 1 minute. Taste and adjust seasonings if needed.
4

Remove from heat and strain through a fine-mesh sieve into your gravy boat/serving container.
5

Note: Use the same kind of broth as the meat you're serving, or you can use some of the liquid that is released when cooking the meat.