As Chef John Says in the attendant video, " You're in charge of your gravy!" This video (and this recipe) is a cooking lesson on how to make a simple pan gravy, a techniuqe that you can use with any good protein for a delicious, quick sauce to add a finished quality to your dish. And it's simple! Saute the protein (gives you fond) add butter (or other fat) 'till it sings' then flour that browns and thickens and then a liquid (depending could be chicken or beef stock, white or red wine) and, if you wish, additional seasonings (in this case dried Chipotle chili and chopped green onion). There is your 'formula' for a pan sauce to go with any protein. Saute for fond, add a fat/oil, flour till it browns to the color you want and add your liquid and finally other spices if you wish. For a fuller, deeper flavor you can add the seasonings to the meat before you saute. One thing he didn't mention is 'tasting' as you cook, especially on a new recipe you haven't made before. As I am pretty sensitive to heat I would start with a quarter of a teaspoon of Chipotle Chili Powder, give it a minute or two to ''bloom' then taste. Need a little more? add another quarter. As many recipes state, "Salt and Pepper to taste". Same goes for other spices. So taste as you cook. Products vary; in age and quality as well our individual tastes. The quantities are suggestions on where to start, but cooking isn't Organic Chemistry, it's cooking. I love all you folks who play with your food!
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As Chef John Says in the attendant video, " You're in charge of your gravy!" This video (and...