Country Gravy
Ingredients:
| Carrots |
2 Ea |
| Celery |
2 Ribs |
| Onions |
1 Ea |
| Whole Thyme |
1 Tbsp |
| Whole Pepper |
1 Tsp |
| Bay Leaf |
3 Ea |
| Butter |
12 Oz. |
| Flour |
12 Oz. |
| Chicken Stock |
1 Gallon |
| Beef Stock |
1 Gallon |
| Heavy Cream |
1 Qt. |
Equipment Needed:
| 3 Gallon Sauce Pot/Pan |
| Measuring Spoons |
| Kitchen Spoon |
| Whip |
| China Cap |
| 2 Gallon Sauce Pan/Pot |
| 2ea 6 Inch 1/3 Hotel Pans |
Method:
- Rough Cut The Vegetables To Make A Mirepoix.
- Melt Butter In A 3 Gallon Sauce Pan Or Sauce Pot, And Saute The Mirepoix
Until Soft.
- Add The Spices And Continue To Saute For 3-4 Minutes.
- Stir In The Flour And Continue To Cook For Another 3-4 Minutes. (Do Not
Let This Mixture Burn).
- Stir In The Beef And Chicken Stock And Bring To A Boil, Stirring
Occasionally, (Do Not Let Burn). When Boiling, Turn Down Heat And Let Simmer
For 30-40 Minutes.
- Call Instructor Over To Evaluate Product At This Point Before Proceeding.
- Strain Through A Fine China Cap Into A Clean Sauce Pan.
- Return To A Boil And Finish With The Heavy Cream.
- Check Seasoning.
- Pour Into The Two 6 Inch 1/3 Hotel Pans, Cover W/ Plastic Wrap And Keep
Warm.
Source: Chef Ronald Ng, CCSF
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