Do you do fast food? I mean, are you okay with having fast food every now and again? Hubs and I love our fast food. I won’t deny that. We are big on home-cooked meals and I do cook dinner and have leftovers for lunch almost every single day. But every now and again, we want something.. something different. Something not home-cooked.
And during those days, it’s always either McDs, pizza or KFC. Ha! So boring, right? No wait… recently we had Korean for our anniversary dinner (that was over a month ago and I haven’t written about it yet! Soon… promise!) Anyway, we go crazy for McD’s fries and KFC’s mash. We love potatoes.
If you asked hubs which one he likes better, he’d say this. Fries if having plain and mash ONLY if there is that gorgeous brown gravy. I think if we could, we’d drown everything with that gravy. So once upon a day, I decided to be a Southern Mama and tried my hands on making me some brown gravy.
To say that hubs was impressed was an understatement. I mean he said it was as good as KFC’s! Probably better since we could have it at home. (Psst: and cheaper too. We’re all about cheap.) Had I known it was this easy, I could have impressed him WAY before we were married. The way to a man’s heart is through his stomach, right? 😉
Now, I won’t show you how to make mash. I mean, come on… you know how to boil some taters, then peel when hot, mash with a splash of milk and however much butter your
arteries heart desires, right? 😉 For the gravy however, you’ll need regular flour, butter, chicken broth, pepper & salt. This is the most basic version of this sauce. There are a million ways to change this up (add mushrooms, herbs, garlic, spices etc.)
Roux. Such a fancy Frenchy word. But all it really consist of is cooking flour in butter. Equal parts of each component are bubbled together before you add in the liquid of your choice (milk, broth, water etc.) to produce a luscious thick gravy.
For brown gravy, you should get it… well, brown. Why? Because the darker it gets, the nuttier it becomes and precisely THAT gives this particular gravy most of it’s complexity. Watch out though, because butter and flour burns really quickly. Which is why I have this on relatively lower heat. I’m a klutz.
When the roux is as dark as you like (I let it go to a kind of dark chestnut colour.. I was feeling daring that day ;-)), stir in the liquids. I use chicken broth for this because we need all the help we can get. Potatoes don’t taste like a whole lot so the gravy has to pack a punch. Also as Chef John says, cold broth + hot roux = no lumps!
I thought I was being clever to go up to my Instagram page to see if I uploaded anything here. Ha! All I got was this.
Yup, such an artistic reinterpretation of the picture above. Hmm..
Oh well, I’m sure you can imagine that.
Yes, you know you can.
Also, everyone needs carbs on a Monday. Just sayin’.
“Give me a blessing; for thou hast given me a south land; give me also springs of water. And he gave her the upper springs, and the nether springs.” (Joshua 5:19)
- 2 tbsp Butter
- 2 tbsp Flour
- 1 cup Chicken/Beef Stock
- a pinch of freshly ground Black Pepper
- In a small pot, melt butter over MED heat.
- Sprinkle in flour. Stir often and let flour brown in the butter until desired colour. I let it turn chestnut brown with a nutty fragrance. Be careful as butter and flour burn easily!
- Pour in stock and let it come up to a simmer. Leave to thicken, about 10 minutes.
- Stir in pepper.
- Pour over mash potatoes and savour!