Quartermaster's Quick Gravy

For the Quartermaster's Quick Gravy

This recipe, a time-honored galley secret, is based on the 3:2:1 rule for making a perfectly smooth and rich gravy, a true treasure for any meal. The key is to start with a hot stock to prevent lumps from forming in your brew.

Ingredients

• 3 tablespoons all-purpose flour
• 2 tablespoons unsalted butter or rendered fat (bacon grease, pan drippings)
• 1 cup hot chicken, beef, or vegetable stock
• 1 teaspoon Gravy Master or kitchen bouquet (optional, for color and flavor)
• 1 to taste salt
• 1 to taste freshly cracked black pepper

Instructions

1. Melt the butter or other fat in a small saucepan over medium heat.
2. Once the fat is shimmering, whisk in the flour until a smooth paste, or roux, forms. Cook for about 1 minute, stirring constantly, to cook out the raw flour taste. The mixture should be bubbly and light brown.
3. Slowly pour in the hot stock, whisking vigorously as you add it to avoid any lumps.
4. Bring the gravy to a simmer and continue to whisk until it thickens to your liking, which should take about 3-5 minutes.
5. If using, stir in the Gravy Master for a richer color and deeper flavor.
6. Season the gravy generously with salt and pepper to taste before serving.

Prep: 2 min • Cook: 8 min • Wait: No time