Lemony Gravy

by Rachael Ray 7:10 AM, April 10, 2017

Aired April 14, 2017

Serves 6-8 cups

6 tablespoons butter
6 tablespoons flour
Salt and fine black pepper
Peel of 1 lemon
3 cups chicken stock
3 cups beef stock
The juice of 1 lemon


Heat a skillet over medium heat, add butter and melt. Whisk in flour, let the roux bubble and season with salt and pepper. Add lemon peel and both stocks, and thicken to coat the back of a spoon. Add lemon juice, remove the lemon peel and serve on Rach’s Rolled Spring Meatloaf.


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