A friend recently said something on Facebook about being in England and needing to find a place that served a good bacon sandwich and my ears pricked up. You know I looked it up online! What could be better? Bacon, butter, toppings if you want them. And then, for some, a mysterious substance known ubiquitously as “brown sauce”, and clearly not available to me in my current location, but which looks suspiciously like brown gravy in a bottle.
Gravy. Mmmmmm….one of the centerpieces of my cooking repertoire. Good “white” gravy is a thing of beauty, but most gravy is a sad reminder that most people and restaurants would rather just use a mix.
Since I pretty much always have the stuff you need for gravy in the house, it’s a go-to when I am going to be a lazy cook. Fry up some bacon? Make gravy. Fried chicken? Make gravy. Have extra bread? Make gravy.
And, if I might crow for a moment: I make DANG GOOD GRAVY!! So what’s the secret? Rue. Continue reading