Easy gravy

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Easy gravy

The secret of a good gravy is in the drippings of fried or grilled meat. But did you know that you can make a good gravy without the fatty drippings? I know. It sounds like a sacrilege to the world’s most loved accompaniment for fried chicken. But when we consider that the base of the gravy is butter to which the fatty drippings are added, well… it doesn’t exactly sound heart-friendly, does it? So, what if there’s a way of cutting the fat in half without sacrificing flavor or aroma?

Yesterday, I seasoned a cup and half of butter and flavored it with basil. I used it to make some toast. When I was about to make some gravy for tonight’s fried chicken dinner, I realized that I had seasoned all the butter in the house. I had no choice but to use what I had to make my gravy. The result was fantastic.

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August 4, 2005  Print This Post   
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Comments

2 Responses to “Easy gravy”
  1. mikkah maus says:
    June 25, 2008 at 2:26 pm

    hi ma’am is it possible for you to post How to make a tasty gravy… =D

    thanks and more power to ur blog!

    Reply
  2. mikkah maus says:
    June 25, 2008 at 2:33 pm

    oopppssss my bad i wasn’t able to check the nxt page immediately =D

    Reply
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