A long time ago I blogged about making a rue which is a base for sauces or gravy. You can pretty much add anything to a rue to turn it into gravy. If you add cheese to it and macaroni you have a great macaroni and cheese dish. If you add chicken stock and mushrooms you have a wonderful mushroom gravy. The possibilities are endless.
I never imagined that this post would turn out to be the most popular page in the history of my blog. Back then I just posted the recipe but this time I am posting it again but with a video showing the method live and in person.
The quality of the video is pretty good but keep in mind that I am video taping and making the rue at the same time so if the camera is a bit shaky please understand this. If you have any questions regarding rue please leave a comment and I will get back to you.
Here it is:
olive oil, one turn of the pan
3 pats of butter
3 tsp flour
1 - 1.5 cups of stock or milk (see HINT below)
salt and pepper
Heat the oil in a saute pan over medium heat. Add the butter and stir in with a whisk. When butter is melted, add the flour and whisk the flour in with the butter until the flour cooks fully and no longer looks white. The flour might clump up but that is ok. Add the liquid and whisk to incorporate until all the lumps are gone and the sauce starts to thicken. Add salt and pepper to taste. Once the sauce is at the desired thickness remove from heat and add to the dish you are making.
***HINT*** If you want to make a milk based rue or gravy (for mac n cheese for example) then use milk as the liquid. If you want to make a stock based rue or gravy (like for chicken or turkey gravy) then use chicken stock as the liquid. Enjoy.