Homemade Roux Gravy - 1 Tbsp = 1 Serving
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
3 Tablespoons margarine2 Tablespoons raw onion chopped2 Tablespoons unbleached white flour2 Teaspoons chicken boullion (I used Maggi chicken) 2 cups of water
Make broth - 2 cups water and 2 tsps or 1 cube of bouillon -- you can use beef flavor boullion depending on what kind of meat it will accompany. Bring to a boil. Let stand while you saute the onions.
Saute the onions in a fry pan (I use a black cast iron pan)with 3 tablespoons of margarine. Add 2 tablespoons of flour to the onions and margarine mixture and stir with a wooden spoon continuously over low/medium heat til light brown. Be careful it burns easily.
Add the broth slowly to the fry pan while stirring after each addition until it becomes thickened.
Serve on mashed potatoes, beef pork or poultry - 1 tablespoon = 1 serving
Number of Servings: 8
Recipe submitted by SparkPeople user SMYLEERED.
Saute the onions in a fry pan (I use a black cast iron pan)with 3 tablespoons of margarine. Add 2 tablespoons of flour to the onions and margarine mixture and stir with a wooden spoon continuously over low/medium heat til light brown. Be careful it burns easily.
Add the broth slowly to the fry pan while stirring after each addition until it becomes thickened.
Serve on mashed potatoes, beef pork or poultry - 1 tablespoon = 1 serving
Number of Servings: 8
Recipe submitted by SparkPeople user SMYLEERED.
Nutritional Info Amount Per Serving
- Calories: 46.0
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 180.9 mg
- Total Carbs: 3.2 g
- Dietary Fiber: 0.2 g
- Protein: 0.4 g
Member Reviews
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JAMER123
I make one without the onion and boullion. I only use the flour, butter and creole seasoning. It has a good kick and that of course depends on how much spice you use. The creole has plenty of saltiness so the boullion would be too much. "gravy" roux is really great with any meat! Thanks for sharing. - 8/15/16