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Opelousas Gravy

Makes approximately 2 cups

Find this recipe and more in Chef Paul Prudhomme's Always Cooking!.

4 tablespoons unsalted butter, in all
2 tablespoons all purpose flour
Pan Drippings from Roasted Pork (Recipe follows), about 1/2 cup
1½ cups chicken stock
1 tablespoon light brown sugar
how to prepare
Pan Drippings from Roasted Pork.

In a skillet over high heat, make a roux with 2 tablespoons of the butter and the flour.   Whisk constantly until the roux is a light tan color, then add the Meat Magic® and whisk frequently until the roux turns a golden color. Add the reserved pan drippings, chicken stock and brown sugar. Whisk until combined. Bring to a boil and cook, whisking frequently until the sauce has thickened, about 2 minutes. Add the remaining 2 tablespoons butter and shake pan until the butter is melted and incorporated. Remove from the heat and serve with the Roasted Pork.

Price: $3.00
Meat Magic® 2oz.
Use Meat Magic® on broiled, roasted, grilled, barbecued, stir-fried, bronzed or blackened beef, pork, poultry, veal, fish and wild game.Easy to use in bean dishes, chili, stews, gravies, gumbos an...

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