Why use condensed soup gravy when you can scratch it?
4-6 Mushrooms sliced thin
1/2 small onion chopped
2 slices of chopped Bacon
1 can Chicken Broth
1/2 C White wine
1 TBS Dijon Mustard
1.5 TBS Pezneys Bavarian Seasoning
4 TBS Butter
2 TBS Flour
1 tsp Paprika
1/2 tsp pepper
1 clove fresh garlic, diced, sliced, crushed, minced
1/2 small onion chopped
2 slices of chopped Bacon
1 can Chicken Broth
1/2 C White wine
1 TBS Dijon Mustard
1.5 TBS Pezneys Bavarian Seasoning
4 TBS Butter
2 TBS Flour
1 tsp Paprika
1/2 tsp pepper
1 clove fresh garlic, diced, sliced, crushed, minced
DIRECTIONS
Powder the onions and mushrooms with flour
Over low to medium heat melt the butter - your burners are different, don't burn it.
saute the bacon, onions and mushrooms add the garlic after the onions are translucent
Add spices
Add flour, 1 TBS at a time and whisk so that it cooks creating a golden roux.
Add some broth, some wine, NOT All of it.
Add Dijon, broth, wine, whisk, repeat until it reaches the consistency and flavor you desire.
Over low to medium heat melt the butter - your burners are different, don't burn it.
saute the bacon, onions and mushrooms add the garlic after the onions are translucent
Add spices
Add flour, 1 TBS at a time and whisk so that it cooks creating a golden roux.
Add some broth, some wine, NOT All of it.
Add Dijon, broth, wine, whisk, repeat until it reaches the consistency and flavor you desire.
- individual viscosity preferences do vary.
Totally scalable
