It was Gravy!

After 50+ years cooking I decided it was time to learn how to make gravy from scratch. Thanks to my 'go to' class room on You Tube I found the following video. After following simple directions we had gravy today with our rice and pork tenderloin.

Recipe:
1/3 cup butter (I used 'fake' butter, but next time I'm going to use the real thing. I think it will have more flavor.)

1/3 cup flour

dash of salt and pepper. 

4 cups water, juices from meats, chicken broth, beef stock, 
or milk (good for white sausage gravy and biscuits)

Since the amount of flour and butter are equal amounts,I can  increase the butter and flour in the equally and increase the liquid in the same proportion.




It was perfect.

 I did add a little Kitchen Bouquet to give it a little brown color.

Great to have in your spice cabinet.