A creamy and peppery white gravy that will sure to please everyone! This goes great on fries, mashed potatoes, and meats! If you are wary of adding all of the pepper, add a teaspoon at a time and taste. I like mine really peppery, so I always use the 2 tablespoons. My mother doesn’t like it so peppery, so she tends to use 1 or 1 1/2 tablespoons. The best part about this recipe is that you can adjust the spice to your liking!
Provided by: SmallRecipe.com
Categories: Popular
Total time: 18 minutes
Prep time: 5 minutes
Cook time: 13 minutes
Yield: 4 cups
Ingredients:
| 4 cups skim milk |
| ½ cup margarine |
| ½ cup all-purpose flour |
| 1 tablespoon salt |
| 1 ½ tablespoons ground black pepper, or more to taste |
Steps:
- Pour milk into a microwave-safe container and heat in a microwave oven until warm, about 2 minutes.
- Melt margarine in a saucepan over medium heat. Whisk in flour and continue cooking until the mixture bubbles, about 5 minutes. Pour milk into the saucepan slowly while whisking. Cook and whisk until the mixture begins to thicken, about 3 minutes. Add salt and pepper. Continue whisking until the gravy comes to a boil, about 3 minutes more. Remove from heat.
Nutrition Facts:
Calories 86.7 calories, Carbohydrate 6.5 g, Cholesterol 1.2 mg, Fat 5.7 g, Fiber 0.3 g, Protein 2.6 g, Saturated Fat 1 g, Sodium 527.8 mg, Sugar 3.1 g
This quick, easy gravy delivers rich flavor without any need for pan drippings. Shallots and thyme create a savory backbone, and the technique of briefly cooking the flour (before adding the stock) adds a slight toasty note. A little butter whisked in at the end enriches both the taste and the texture. Serve over roast chicken or pork, or use to perk up leftover turkey or a store-bought rotisserie chicken.
Provided by: SmallRecipe.com
Yield: Serves 8 (serving size: about 3 1/2 Tbsp.)
Ingredients:
| 2 1/2 tablespoons olive oil |
| 1/3 cup chopped shallots |
| 2 teaspoons fresh thyme |
| 2 tablespoons all-purpose flour |
| 1 3/4 cups unsalted chicken stock |
| 1 teaspoon black pepper |
| 1/2 teaspoon kosher salt |
| 1 1/2 tablespoons unsalted butter |
Steps:
- Heat 2 1/2 Tbsp. olive oil in a medium skillet over medium-high. Add chopped shallots and fresh thyme; sauté 3 minutes. Stir in all-purpose flour; cook 1 minute. Gradually stir in unsalted chicken stock, black pepper, and kosher salt; cook 4 minutes or until thickened, whisking often. Remove from heat; add unsalted butter, whisking until butter melts.
Nutrition Facts:
Calories 74, Carbohydrate 3 g, Fat 6 g, Fiber 0 g, Protein 1 g, Saturated Fat 2 g, Sodium 167 mg, Sugar 1 g