Shh, I’ll tell you a secret for mind blowing Gravy!

It’s an old fashioned family secret (since it won’t be now), Sorry Mom.

Honest to goodness, if you’re making brown gravy the old fashion way, you know with milk and flour and stir like crazy! This hidden gem is the trick!

Before we get stared. Let’s pour ourselves a glass of Wine! To me with this, if it’s chicken I love a White Chardonnay, or a lite Merlot.

Now, let’s make some gravy for family and friends. One they will eyeball when it’s passed around to make sure they have their share.

Using the same pan you browned your meat or chicken in, remove it from the heat and place the meat/poultry in the oven to finish. Starting with very low heat. One cup of the already seasoned flour used for the browning to one cup milk.

Remember, the same flour you seasoned with whatever for the meat or chicken you used for the browning, you should have enough left over and that’s the flour you use. Otherwise compromise by taste, texture and seasoning but start with the already seasoned flour.  I’m not here for a whole cooking show. I’m just here for the Gravy on this post.

Slowly add each in and stir like crazy so you don’t have clumps. As your mixing with a whip, like you would scrambled eggs, the texture will come up.

Now here is the secret, Kitchen Bouquet! Just about a count to of 1-2. And I do Mean a dab. Turn the heat up a bit, BUT KEEP stirring adding more milk and flour as needed to balance out the texture.

Bring to a very low boil, then shut it down to very low. I hope you’re still stirring and not just having your glass of wine, you’ll burn the gravy! Wait and taste (not the wine!). Add more as needed. But I do MEAN A DAB!! TRUST ME ON THIS… Keep stirring! Then let sit a 30 seconds and stir again. It should be thick and delightful! Allow it to come to the texture and taste you desire.

Enjoy! ~TRH