Homemade Roux Gravy - 1 Tbsp = 1 Serving
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Homemade Roux Gravy - 1 Tbsp = 1 Serving calories by ingredient
Introduction
This gravy is delicious with any kind of meat or poultry. You won't want to buy canned or jarred gravy again because it's so easy and tasty. This gravy is delicious with any kind of meat or poultry. You won't want to buy canned or jarred gravy again because it's so easy and tasty.Number of Servings: 8
Ingredients
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3 Tablespoons margarine
2 Tablespoons raw onion chopped
2 Tablespoons unbleached white flour
2 Teaspoons chicken boullion (I used Maggi chicken)
2 cups of water
Directions
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.
Member Ratings For This Recipe
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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
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ATJORDAN