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Nutrition Facts
Serving Size 1 (21g) Recipe makes 8 servings
Calories 105
Calories from Fat 59		(56%)
Amount Per Serving		%DV
	Total Fat 6.6g	10%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 2.4g
	Polyunsaturated Fat 1.3g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 530mg		22%
Potassium 27mg		0%
Total Carbohydrate 9.7g		3%
	Dietary Fiber 0.3g	1%
	Sugars 0.6g
Protein 1.7g		3%
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Menus using this recipe:

Thanksgiving Dinner

Sharlene~W

Christmas Dinner - Healthy and Diabetic Friendly

ElaineAnn

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Old Fashioned Flour Gravy

Recipe #140444 | 30 min | 10 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: ElaineAnn
Oct 7, 2005

If you have trouble making gravy (trust me, it took me years to make a smooth gravy) try this technique. It's worth the time and effort.

SERVES 8 (change servings and units)

Ingredients

3 cups broth (see note)
3/4 cup flour
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon white pepper
2 tablespoons butter
2 tablespoons peanut oil
salt, to taste

Directions

1
NOTE: Use beef, chicken, or turkey, and broth can be mixed with pan drippings.
2
Heat broth.
3
In a medium skillet melt butter with peanut oil, add flour, and slowly brown to a dark golden brown (you need to keep an eye on this as it may brown too quickly).
4
Slowly add broth, stirring constantly with a whisk.
5
Add spices, cook slowly, stirring often, for 20 minutes.
6
The cooking time is very important. Flour will have a bitter taste if not completely cooked. This is worth the time.
7
If gravy is too thick, it can be thinned with broth to desired consistency.

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Featured Reviews for This Recipe

From: RippyTer

On Nov 30, 2007

Thank you, ElaineAnn, for this recipe! I can tell you it was a lifesaver at Thanksgiving and everyone raved about how good the gravy was. I will be making this again...I think it would be awesome with sausage and biscuits.

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From: bullwinkle

On Feb 15, 2007

My husband and son really liked this gravy. This is a nice recipe to have when you want gravy and aren't cooking meat. Thanks ElaineAnn. Bullwinkle.

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From: Mrs_Esparza

On Dec 15, 2006

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From: Sharlene~W

On Nov 24, 2006

I was initially surprised at the quantity of flour that was called for, but I decided to go with it--with the idea I would just add more stock if necessary. I did end up adding another 2 cups or so of stock, but it was a great amount of gravy for Thanksgiving dinner for 16. Great technique for no lumps--loved that. I did think it needed more flavor though. I added a sprinkling of poultry seasoning and freshly ground black pepper as well as some chicken base. The gravy was great--the flavor could have been stronger.

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