From the kitchen
Potato Milk Gravy
A rich, savory gravy that thickens almost entirely from potato milk's own starch, needing only a small assist from pan drippings.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Potato Milk Edition
Ingredients
- 1/4 cup Pan Drippings from a Roast
- 2 cups Potato Milk
- 1 tbsp Soy Sauce
- Salt and Pepper, to taste
Method
- Warm the pan drippings in the roasting pan over medium heat, scraping up any browned bits.
- Whisk in the potato milk directly, no flour needed.
- Simmer over medium-low heat, whisking occasionally, 8 to 10 minutes, until visibly thickened.
- Stir in the soy sauce for color and depth.
- Season with salt and pepper and strain if a smoother texture is desired.
Kitchen note
This is the clearest demonstration in this book of potato milk's self-thickening property. No roux, no cornstarch, the milk's own starch is doing the entire job a flour-based gravy would normally need.
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