Brown Gravy
Brown gravy is a basic gravy similar to what you get using a pouch of supermarket instant gravy.
Source and licence
"Brown Gravy" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Brown_Gravy, revision 4516429), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Brown_Gravy&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4516429
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 Tbsp finely-minced onion
- 2 Tbsp vegetable oil
- 1 tsp salt
- Pepper to taste
- 2 Tbsp flour
- 1½ cup vegetable stock (or beef or mushroom stock)
- 1 tsp yeast extract
Method
- Sauté the onion in the oil over medium heat with salt and pepper, until the onion begins to turn golden brown. Add the flour and stir. A roux should form; cook it for several minutes until it starts to darken.
- Add the stock and stir until smooth. Add the yeast extract—as the gravy warms it will become incorporated. Taste and season if necessary. When the gravy simmers, it is done.
- Strain into a gravy boat or other serving container and allow to cool a few minutes before serving.