Mustard Gravy
The Restaurant
The Episode
This recipe makes about 1 quart of sauce. As shown in the video above, one way the gravy is used at Radiator Whiskey is spooned over a fried egg that has been draped over a bowl of tater tots.
Ingredients
- 2 tablespoons butter
- 2 tablespoons flour
- 3 1/2 cups chicken stock
- 1/2 cup whole grain mustard
- Salt and ground black pepper, to taste
Directions
- Melt the butter in a medium saucepan over medium heat. Add the flour, whisk until well blended, and cook for 1 to 2 minutes, whisking often. Slowly pour in the chicken stock and mustard, whisking to mix. Bring the mixture just to a boil, then reduce to a simmer and cook until thickened, 5 to 7 minutes, whisking occasionally. Season the gravy to taste with salt and pepper. Store in the refrigerator for a few days, or freeze for 3 to 4 months.
