Brown Gravy

Jan 072013
 

Ingredients

PEPPER,BLACK,GROUND
<1/16th oz
1/8 tsp

Ingredient Weight Measure Issue
SHORTENING 1-1/8 lbs 2-1/2 cup
FLOUR,WHEAT,GENERAL PURPOSE 1-3/8 lbs 1 qts 1 cup
BEEF BROTH 1 gal 2 qts

Method

1 Sprinkle flour evenly over drippings and shortening in bottom of pan. Scrape and use brown particles remaining in pan.
2 Cook at low heat on top of range in a steam-jacketed kettle or in 375 F. oven for 30 minutes until flour is a rich brown color. Stir
frequently to avoid over-browning.
3 Add stock to roux, stirring constantly. Bring to a boil; reduce heat; simmer 10 minutes or until thickened, stirring constantly.
CCP: Internal temperature must reach 165 F. or higher for 15 seconds.
4 Add pepper. Stir to blend. CCP: Hold at 140 F. or higher for service.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
73 cal 5 g 1 g 5 g 0 mg 363 mg 3 mg

Portion

1/4 Cup

Yield

100