There are days in our house when all we want for dinner is a plate of mashed potatoes and gravy, perhaps with a crunchy salad of dilled cucumbers or simple veggies with dip. Days like these are my favorite to sit around the table and chat with my family about their day, the dreams we have for tomorrow and what we would do with a million dollars, all while listening to fun music. But gravy? Powdered gravy does do the trick (I love Swiss Chalet gravy, which can be found to purchase in powder form), but as I spent a few days on the couch recuperating I had the time to watch Ricardo on Food TV. He made this amazing Hot Chicken Sauce for a Hot Chicken Sandwich. I tried it out last night to accompany meatloaf, and it did not disappoint. But then, coming from a french cook, how could it? The only thing I added was a splash of half and half just before serving. Check it out:
Hot Chicken Sauce
(can easily be halved)
6 tbsp Butter
1/2 cup Flour
1 tsp dry Mustard
1 tsp Chili Powder
1/4 tsp Paprika
1/2 tsp Onion Salt
pinch Cayenne, or to taste
4 cups beef broth
1 tsp Worcestershire
Salt and Pepper, to taste
Splash of cream, optional
Make a roux out of the butter and flour. Cook on low - med heat for a minute, then add seasonings.
Add the broth and Worcestershire, bring to a boil.
Simmer for 10 minutes, stirring occasionally, until the raw flour taste is gone.
Season with salt and pepper, to taste. Splash with a little half and half or heavy cream if you like a creamier consistency.
DONE!
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