Not a fan or reading recipe books I generally like to create my food based on ratios so that they are easy to remember and can be applied to a wider range of cuisine. This is what I’d like to call the Universal Sauce / Gravy ratio:
1:1:1 & flavour
Too general? Here’s an example:
1 cup beef stock: 1 tbl spoon flour: 1 tbl spoon butter & curry powder
1 cup milk: 1 cup flour: 1 tbl spoon butter & nutmeg
Want a clear looking gravy? Use cornflour instead.
The best way to combine the ingredients is to start melting the butter and flour together in a pot to create a “Roux“. Once that delicious ball of fat and flour has been created slowly add the fluid and bash with a whisk to break down the blobs of flour. Keep adding the fluid until desired consistency is reached. Keep in mind when the gravy cools it gets thicker.
Enjoy, Rinse pot & repeat!