Fleur de Lis

Fleur de Lis

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Monday, February 2, 2015

Pan Gravy for Pork Roast


Don't be intimated by making gravy.  Nothing can be simpler than this gravy.  Trust me.

4 T. unsalted butter
4 T. self-rising flour
2 cup pan drippings from a cooked pork roast

Melt the butter in a large skillet over medium low heat.  Sprinkle in the flour 1 T. at a time.  Stir until the flour is blended into the butter and the "raw taste" of the flour is cooked away, about 3 minutes.

Increase heat to high and slowly pour in the pan drippings, stirring constantly.  Bring to a boil and let cook until thickened, about 2 minutes.  

Reduce heat to low and let gravy simmer until ready to serve.  Taste and add salt if needed and a few grinds of black pepper.

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