Gravy help please. Talking about brown gravies.?

for 1 cup of milk, you need 1 cup chicken/beef broth, and like 2 tablespoons of flour (this flour is better if its mixed with spices, salt and pepper to taste)

Or at least that's how I make it.

Heat 2 tablespoons oil. Over low heat, stir in 2 tablespoons of the flour "mixture". Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. And there you have it.

---

I am going to school to be a chef you want to start off making your rue which is equal part flour and fat.. a slurry is more of a cornstarch water ratio...this technique would not be used to make gravy. Start off making your rue and add your beef stock or brown stock to desired thickness the ratio is about 2/3 brown stock to 1/3 parts flour.Make sure to taste your gravy and if its too floury tasting add more brown stock and some salt and pepper for extra taste some sauteed shallots or onions with a little minced garlic gives gravy a great flavor also! Good luck!

Ok..this is from cooking class...it is so easy.....you will wonder why you never thought of it before.

Take equal parts of flour and oil. You want a consistency of honey.

When you have your broth or gravy drippings ready....bring them to a boil and SLOWLY drizzle in the flour/oil slurry. You won't use much of it...and you will never have lumps and it won't be greasy. You will be AMAZED at how smooth it is and little you use to make gravy. Any leftovers cover and put in fridge..it won't go bad and the best thing about it is that it does not separate as quickly as normal gravy does either. It can sit an hour and not separate.

As for a roux....(not rue)...you make that with flour and oil and /or butter and slowly stir and cook it until it is about the color of copper penny. You use it for jambalaya and Cajun and creole dishes. Do it on a lower temp and not a high one...it will burn and it takes about 20 to 30 minutes. I love a darker roux myself....

Here is breakdown of how to do it...

1. Melt 1/2 cup (unless a specific amount is called for) of butter, shortening, oil, or other fat in a heavy skillet over very low heat.

2. Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring.

3. Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes.

4. Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning.

5. Add herbs, vegetables, or whatever your recipe calls for or store roux tightly covered in the refrigerator for later use.

Tips:

1. A dark roux will thicken less than light roux.

2. If black specks appear in the roux, it has burned and you'll have to start over.

3. If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.

Cornstarch and arrowroot will thicken something...easier without lumps...but you get a better gravy and flavor with flour! You have to do it with the oil flour method or else it goes somewhat like a roux and you want to cook it so the flour taste is gone. With the flour/oil method I posted that I got a cooking class it doesn't taste like flour and I have taught MANY people..including my mother how to make better gravy with that method.

I'm going to assume that you have some beef or pork drippings you wish to use.

So heat your meat drippings on medium heat. The amount of flour you need will depend on the amount of drippings you use. You need to use an equal amount of flour. i.e. for a cup of drippings, use a cup of flour.

Add the flour to the hot drippings and whisk constantly to prevent lumping. Continue to cook over medium heat, and stirring with a whisk.

When the flour starts to turn light brown, add water until, stirring constantly. Start with a cup of water and have more on hand if you need it. Continue to heat over medium heat with frequent whisking. Bring the gravy to a boil. Let it boil until it reaches the desired degree of thickness. Add more water if necessary.

IMO, making good gravy is an art, not a science. As you learn to make gravy, you can expect to throw away an occasional batch that is too thick or too lumpy.

If I need to thicken more than my roux will thicken it, I use cornstarch. Start with a tablespoon of corn starch and add about twice or three times as much water. Stir until all the corn starch dissolves and there are no lumps. I get best results when I then add some of my gravy to the cornstarch mixture before adding it to the skillet. Bring the gravy back to a boil, whisking frequently, and cook it until it thickens.

Once you get the hang of making gravy, you won't buy canned gravy again.

Doc

dude i would google brown gravy recipe's, I know that you can use the juice from beef to make brown gravy.