This is a quick, basic gravy recipe I picked up from the Somerset Club (this is their poor man’s demi-glace). Great for mashed potatoes, beef, chicken, turkey, etc. If you keep the roux light, it’s good for biscuits too.
- 2 tbsp butter
- 3 tbsp flour
- 1 cup of beef broth or consomme (Swansons low sodium)
- 1 cup of chicken broth (Swansons low sodium)
- 1 tsp of tomato paste
- salt and pepper to taste
Melt the butter. Toss in the flour and stir until brown. The darker the roux the darker the gravy. Toss in everything else and stir. Done.
*Long unncessary inside story, but I had Mang Tomas (a sauce for pork) as the “gravy” for a Thanksgiving dinner once and it messed me up badly. It just didn’t work.