Making Gravy

 

Directions

Make a sauce with the cornstarch

1 Remove the roast from the pan. Place pan on stove over medium-high heat. Pour all but 2 tablespoons drippings in skillet.

2 Melt 2 tablespoons of corn starch is a minimal amount of water needed to thin batter - about 1 / 4 cup. Pour the pan drippings and a whisk or spatula (as shown) to blend with drippings 

3  Whisk until the sauce begins to thicken. As it thickens, slowly add water, broth, milk or cream, or a combination of pan. Alternative stirring occasionally and add liquid, maintaining the consistency required for several minutes (about 5). Probably add about 2 cups of liquid all together. Considering that the evaporation takes place when you're cooking, you end up with about 2 cups of sauce. Season with salt.


Making Gravy flour

1 Remove the roast to pan. Set the size of the stove over medium-high heat. Discard all but 2 tablespoons of lard in a frying pan.

2 in 2 tablespoons of lard in a pan mix 1-2 tablespoons of flour. Whisk until the flour has thickened and the sauce is smooth. Continue to cook slowly brown the flour and stir constantly.

3 Slowly add some of the cooking liquid removed (remove some of the fat beforehand if there is a lot of fat). Also, add water, milk, broth or cream sauce, enough to make 2 cups. Season sauce with salt and pepper and herbs.