Happy Thanksgiving...and what would the big meal be without gravy?!? In this quick 2-Minute RV Kitchen Tip episode of the RV Cooking Show learn how to make gravy using a roux! Easy, delish, and down right good to know.
The secret to making good gravy is in its foundation - the roux (pronounced "roo" - like kangaroo). Roux is cooked fat, in this case butter, and flour, browned to a particular color, thus imparting a particular flavor. This is the thickening agent in your gravy and you can control just how thick - or thin - you want to go.
And guess what? Roux isn't only for gravy. It's the base for sauces such as bechamal (white sauce), soups like New England-style corn or clam chowder - even a fantastic sauce for chicken pot pie.
So stop right there, put down the jar of gravy or the powder envelope, and spend a quick couple minutes watching this RV Cooking Show 2-Minute RV Kitchen Tip episode - How To Make Gravy.
We've also got a nifty little archive of turkey dinner episodes and recipes for your holiday pleasure:
Crockpot Turkey Breast
Gourmet Trash Can Turkey
Aunt Lucy's Stuffing
Mom's Famous Cranberry Sauce
Sweet Potato Fries
This RV Cooking Show episode is different from others we've produced - just barely over 2 minutes and all cooking, no travel talk. How do you like it? Thumbs up, down or other comments to share? Drop me a line, I'd love to hear your thoughts.
Meantime, Happy Thanksgiving, RV Cooking Show friends. I wish you an abundance of people, places, and things to be grateful for this holiday season.
Evanne and the RVCookingShow.com crew