Public recipe with member extras
Camel Milk Gravy for Roasts
A classic pan gravy built from roast drippings, flour, and a camel milk finish.
Sauces, Dressings & Marinades · Holiday Dinners · Sunday Roasts
What you need
Ingredients
- 1/4 cup Pan Drippings from a Roast
- 3 tbsp Flour
- 2 cups Stock (from the roast, or store-bought)
- 3/4 cup Camel Milk
- Salt and Pepper, to taste
Method
Instructions
- Whisk the flour into the hot pan drippings directly in the roasting pan over medium heat, scraping up browned bits.
- Gradually whisk in the stock until smooth, and simmer 5 minutes to thicken.
- Reduce heat to low and stir in the camel milk.
- Simmer 2 to 3 minutes more without boiling hard.
- Season and strain if a smoother texture is desired.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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