Cream Gravy
- 4 Tbsp fat from pan
- 1 slice of onion
- 1/4 cup flour
- 1 1/2 cup chicken stock
- 1/2 cup cream
To the fat taken from pan in which chicken was fried, add the onion. Cook until the onion is delicately colored. Take out onion, add flour and stir until frothy and nicely browned. Gradually add the chicken stock (all fat removed), stirring constantly. Add hot rich cream and beat until smooth. The color of this sauce is that of "cafe au lait."
Submitted by May 23, 2009
15 min
30 min
45 min