I haven't got many photos of the gravy, but I think the ones I'll publish will suffice...just for you to have an idea of how it should look like.
Gravy for mashed potatoes
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| Nice as gravy for mashed potatoes...so yummy! |
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| The gravy by itself...tasty. |
Ingredients:
2 tbsp butter
2 tbsp flour
1 medium onion, quartered and sliced fairly thin or diced small
1 cup milk (or more if required)
1/2 chicken cube
1 tbsp brown sauce powder (can be omitted if not available at your pantry)
salt & pepper (quantity as required)
Method:
1. Heat your pan/pot on medium and melt butter and sweat the thinly sliced/diced onion in and add 2 tablespoons of flour, making sure you whisk the mixture to avoid lumps. Keep whisking for about a minute or so, do not let your flour burn, then add in milk and whisk again. Add in chicken cube, brown sauce powder and pepper, and taste for salt content. Brown sauce already contain sodium, so you might want to taste before you add in more salt. Keep stirring the sauce until it thickens. The thickness of sauce depends on your preference. If it's too thick, then add in more milk. This process takes the most about 10 minutes to finish. How much salt and pepper to put in is also up to your own preference.
2. Once the sauce is thick, put it away from the heat and it is ready to serve.
