Dialing Gravy 511

The inestimable Mary from Deep South Dish offered up this set of instructions to make the perfect gravy. In a nutshell, it's 5-1-1. 1 part oil plus 1 part flour to make a roux followed by 5 parts fluid to make the gravy. All done in the pan where you cooked the meat, of course.

I tried this with pan-fried pork chops and the result, even for this obliterator of gravies, was outstanding. My liquid was beef stock, store-bought, and I ended up with about a 9-1-1 ratio by the time I had added enough to scrape up the meat bits from the pan, but it was fabulous. I threw in some diced, fresh sage and thyme from my garden to add flavor.

This is what it looked like. The white in the photo is the ceiling lights reflecting off the gravy.

Delish!