Just realized toasting flour first changed my gravy completely

I spent years making gravy from my mom's recipe and it always came out a little pasty or raw tasting. About 2 months ago I read a tip in an old church cookbook about toasting the flour in a dry pan before you add the fat. I tried it with a big batch of turkey gravy last Thanksgiving and the difference was night and day. The color got a nice golden brown and the flavor went from flat to almost nutty and rich. I let it go about 3 minutes over medium heat, stirring constant so it didn't burn. Now I toast flour for any gravy I make, even quick ones for weeknight pork chops. Has anyone else tried this trick or got a different method for getting that deep gravy taste?

3 comments

3 Comments

carter.laura1mo ago

My grandma taught me to toast flour in the rendered bacon fat instead of a dry pan, and that extra layer of smoky flavor takes the gravy to a whole different level. Have you tried browning the flour in any fat besides butter?

veraj531mo ago

Oh that sounds incredible, I can almost taste it now (and I'm a little jealous of your grandma's cooking wisdom).

eva_adams681mo ago

Bacon fat is a game changer for sure, try it in cornbread too!