From the kitchen
Camel Milk Gravy for Roasts
A classic pan gravy built from roast drippings, flour, and a camel milk finish.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 1/4 cup separated roast fat, supplemented with butter if needed
- 3 tbsp all-purpose flour
- 2 cups low-sodium stock, including reserved defatted roast juices
- 3/4 cup pasteurized camel milk
- 1/4 tsp black pepper
- Fine salt, added to taste after cooking
Method
- Separate fat from roast juices. Measure 1/4 cup clear fat; use butter to make up any shortfall.
- Heat fat in a saucepan over medium heat. Whisk in flour and cook 2 minutes until lightly golden.
- Gradually whisk in stock, scraping in any unburned browned bits from the roasting pan. Simmer 5 to 7 minutes until smooth and thickened.
- Reduce heat to low and stir in milk. Heat gently for 2 minutes without a vigorous boil.
- Taste and season with salt and pepper. Strain if desired; serve hot.
Cook with confidence
Before you start
Before you start
Pan drippings include both fat and liquid. The roux needs measured fat; reserve the liquid juices as part of the stock quantity. Do not scrape blackened, bitter deposits into the gravy.
Serving and keeping
Refrigerate within 2 hours for up to 3 days. Reheat to 165°F while whisking, adding stock if needed.
Deglaze Every Brown Bit, Not Black Ones
Scrape the roasting pan while stock enters. Brown fond belongs in gravy. Burnt black residue does not. If the pan contains scorched patches, avoid scraping those into the sauce.
Thicken Before Camel Milk
Simmer stock and roux about 5 minutes until gravy structure is established. Lower heat, then stir in 3/4 cup camel milk for only 2 to 3 minutes.
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