Gravy - Grosdidier Style

by Larry Grosdidier

Cook your roast - separate the grease from the drippings.  Save the drippings and put them in a pan.  Add water to make desired amount of gravy you want.  Add spices to drippings...i.e.

1/2 tsp pepper

1 tsp salt

2 Tbsp Lee & Perrins

1/2 tsp crushed basil (by taste)

Bring mixture to a boil.  

Make rue: add flour to grease until thick like cookie dough, but you can stir it - heat up - but don't burn.

Add ice or cold water i.e.- 2 cups of ice - stir ice in and add the rue.  turn fire on - keep stirring until thick.  Add kitchen bouquet for color.