Cream Gravy
By America's Test KitchenPublished on November 6, 2011
Time
15 minutes
Yield
Serves 4 to 6 (Makes about 3 cups)
Ingredients
3 tablespoons unsalted butter 3 tablespoons all-purpose flour ½ teaspoon garlic powder 1 ½ cups low-sodium chicken broth 1 ½ cups whole milk ¾ teaspoon salt ½ teaspoon pepper
Before You Begin
Avoid low-fat or skim milk in this recipe.
Instructions
- Melt butter in large skillet over medium heat. Stir in flour and garlic powder and cook until golden, about 2 minutes. Slowly whisk in broth, milk, salt, and pepper and simmer until thickened, about 5 minutes. Serve. (Gravy can be refrigerated for 2 days)
Time
15 minutesYield
Serves 4 to 6 (Makes about 3 cups)Ingredients
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
½ teaspoon garlic powder
1 ½ cups low-sodium chicken broth
1 ½ cups whole milk
¾ teaspoon salt
½ teaspoon pepper
Ingredients
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
½ teaspoon garlic powder
1 ½ cups low-sodium chicken broth
1 ½ cups whole milk
¾ teaspoon salt
½ teaspoon pepper
Ingredients
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
½ teaspoon garlic powder
1 ½ cups low-sodium chicken broth
1 ½ cups whole milk
¾ teaspoon salt
½ teaspoon pepper
Why This Recipe Works
Starting this gravy recipe with a flour roux gives the final product the thick and creamy texture we were looking for. Whole milk was the perfect dairy element for our recipe. It provided a silky texture and honest dairy taste. Cutting the milk with chicken broth added a savory element to our Cream Gravy recipe.
Before You Begin
Avoid low-fat or skim milk in this recipe.
Instructions
- Melt butter in large skillet over medium heat. Stir in flour and garlic powder and cook until golden, about 2 minutes. Slowly whisk in broth, milk, salt, and pepper and simmer until thickened, about 5 minutes. Serve. (Gravy can be refrigerated for 2 days)
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