Gravy Recipe for P90x Phase I
- Carbohydrate 4.247255 g
- Cholesterol 0 mg
- Fat 0.175770833333333 g
- Fiber 0.168075002253056 g
- Protein 0.934985833333333 g
- Saturated Fat 0.0136641666666667 g
- Serving Size 1 1 Serving (77g)
- Sodium 327.982 mg
- Sugar 4.07917999774694 g
- Trans Fat 0.130897 g
- Calories 22 calories
Step-by-step
- Saute shallots in some of the broth until soft. Gradually whisk in the flour, adding broth as needed to form a thick paste.
- Gradually add the remaining broth, stirring and cooking until thickened. Add the salt and poultry seasoning.
- Level 1 = 2 Tbsp = 1 Condiment
- Level 2 = 3 Tbsp = 1 1/2 Condiments
- Level 3 = 4 Tbsp = 2 Condiments
How does a liquid thickened entirely with flour retain its integrity after sitting in the refrigerator for three days? Starch molecules gelatinize when heated with liquid, trapping water in a matrix that creates viscosity, but improper cooling methods can cause this matrix to weep or break down into a watery separation. Rapidly chilling the mixture in an ice-water bath before refrigeration prevents bacterial growth while preserving the structural stability of the starch network. When storing this preparation for later use, transfer it to an airtight glass container, where it will safely keep for up to four days.
Freezing presents a separate set of challenges because standard wheat flour contains amylose and amylopectin molecules that tend to retrograde, squeezing out moisture and turning spongy upon thawing. Whisking the thawed sauce vigorously over medium-low heat for roughly four minutes helps reincorporate separated liquids, though adding a tablespoon of fresh low-sodium chicken broth during the process aids emulsification. Keeping the heat moderate prevents scorching the bottom of the pan, ensuring the delicate flavor profile remains clean and free of burnt undertones.
Adjusting the consistency requires understanding that shallots contribute natural sugars that caramelize if the initial sauteing phase exceeds five minutes at medium heat. Substituting white whole wheat flour for all-purpose flour changes the absorption rate slightly, demanding an extra tablespoon of broth to achieve identical viscosity. Controlling the rate at which the liquid meets the flour paste prevents the formation of stubborn lumps without requiring a mesh strainer.
