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Saturday, June 2, 2012

Southern Browned Flour Gravy

My grandmother would always make a quick browned flour gravy to go along with our hoe cakes.  This is a very simple gravy that does not require meat broth and tastes great with fresh, fluffy hoe cakes.

a few TB butter
milk to reach desired texture
desired seasoning (salt, pepper, Lawry's seasoned salt, sage, rosemary, garlic cloves, onion, etc)

1. Brown flour in an ungreased pan over medium-low heat until it reaches a color very similar to cocoa powder, a light reddish brown.

2. Once flour is browned, add in any butter that you will be using for flavoring and stir until homogeneous.  Incorporate any spices at this point as well.  If you are adding onion, cook until soft.

3. Gradually stir in milk until desired consistency is reached, bearing in mind that the gravy will thicken.

4.  Bring the gravy to a boil for about 1-2 minutes, until thickened.  If too thick, add additional milk and stir until homogeneous.  Serve.

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