How do you make chocolate gravy from scratch?

Instructions
  1. In a medium mixing bowl mix the cocoa, flour, sugar and salt together.
  2. Add the milk and mix until well combined.
  3. Pour the mixture into a medium saucepan.
  4. Remove from the heat and add the butter and vanilla.
  5. Spoon the chocolate gravy over warm biscuits.

Where did chocolate gravy originate from?

The Oxford Encyclopedia of Food and Drink in America theorizes that chocolate gravy might have been an offshoot of a trading network between Spanish Louisiana and the Tennessee Valley, bringing “Mexican-style breakfast chocolate to the Appalachians.”

How do you make cream gravy from scratch?

Instructions
  1. In small saucepan, melt butter.
  2. Once butter is melted, add the flour and whisk. It will look like the consistency of wet sand.
  3. Slowly add the milk, and whisk to incorporate. Whisk until smooth.
  4. Gravy will thicken, add in the additional milk if you want a thinner gravy.
  5. Add salt and pepper to taste.

How do you make gravy with flour and water from scratch?

Sprinkle the flour over drippings; cook and stir over medium heat until brown. Gradually stir in milk, whisking with a fork to scrape up all of the meaty bits from the pan, then gradually whisk in the water. Increase the heat to medium-high, and cook, stirring constantly, until the gravy thickens, about 10 minutes.

How do you make gravy from scratch without flour?

To thicken a sauce such as gravy with starch, the first thing you will need to do is stir the starch into a small amount of cold water.

How to thicken gravy with starch

  1. Corn starch – 1 teaspoon.
  2. Potato starch – 1.5 teaspoons.
  3. Tapioca starch – 1.5 teaspoons.
  4. Arrowroot starch – 1.5 teaspoons.

How do you thicken gravy with flour and water?

To use flour as a thickening agent: Use 2 Tbsp. flour mixed with ¼ cup cold water for each cup of medium-thick sauce.

Is it better to use cornstarch or flour for gravy?

Browning adds more flavor to the gravy and gets rid of the raw flour taste. You’re basically making a roux. We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy, unless we have a guest who is eating gluten-free.

What can I substitute for flour in gravy?

Arrowroot. This powder comes from rhizomes of the Marantaceae family of tubers. It’s a great natural substitute for gluten-free gravy thickener. As with using cornstarch or flour to thicken gravy, make a slurry with your arrowroot powder by mixing 2 to 3 tablespoons with an equal amount of water.

Is cornstarch better than flour for frying?

Both flour and cornstarch are used to coat chicken, fish, and vegetables before deep-frying. Cornstarch typically makes for a crispier finish than flour. Cornstarch absorbs moisture from the food and expands, giving deep-fried foods a crispy coating.