Gravy Using A Fresh Milled Flour Roux
How to make any gravy with a fresh milled flour roux. This recipe is actually pretty versatile and easy to make. It can be adapted to make any flavor of broth, like chicken, turkey, vegetable, or beef. You can customize the herbs and seasonings or just keep it simple. This is the perfect FMF Thanksgiving Turkey Gravy recipe, because you can make it with your turkey pan drippings, or without any drippings at all.
Ingredients
- 1/4 cup salted butter 57g 1/2 stick- if using unsalted butter, just increase the salt at the end.
- 1/4 cup fresh milled flour 35g milled fine for best results If using soft white wheat, you will need to increase the amount of flour to a heavy 1/3 cup 50g
- 4 cups of any broth or pan drippings You can use any turkey, chicken, beef, vegetable, or any flavor broth you prefer. Use a combo of broth and pan drippings for best flavor. For example, if you have 1 cup of strained pan drippings, then you would add 3 cups of broth to make a total of 4 cups of liquid. But, in a pinch you can use all broth.
- salt & pepper to taste If using only broth, and not seasoned pan drippings, you can add other seasonings, herbs, or spices to the gravy to your taste. See blog post for some great seasoning ideas.
Instructions
- Firstly, mill the flour. (OR measure out fresh milled flour from a jar in your fridge of leftover milled flour.) I like to use finely milled soft white wheat flour for best results.
- If using pan drippings, we like to strain the drippings through a metal strainer. Strain into a heat safe bowl and set to the side, straining helps the gravy to be nice and smooth.
- To a medium sauce pan, add butter and melt on medium-high heat.
- Once the butter is mostly melted, add the flour. Make sure to keep whisking while adding the flour and while cooking, so that it doesn't burn to the bottom. Cook for 1-2 minutes, until it starts to smell a little nutty. This is you Roux!
- Then, while whisking, add in the pan drippings if using while whisking. If not using pan drippings, just slowly add the broth while whisking to the roux.
- Cook to a boil making sure to whisk often. The gravy will thicken the longer you boil off the moisture.
- Taste, and season with salt and pepper, and any other seasonings you want. If using only a low sodium broth, you may need more salt than if using regular broth, or seasoned pan drippings.
Video
Notes
If you have any gravy left, you can put it in a sealed container, and keep in the fridge for 3-4 days. Make sure to let the gravy cool first. For a longer storage, you can freeze for up to 3 months.