Made a floury roux with some butter, and added the drippings, runaway juices, and some reduced stock that was in my freezer. The roast beef was roasted with carrots and onions in the pan, so it is wonderfully sweet gravy. Also I cracked a lot of pepper in there so that is pretty dominant too. In retrospect, some lemon juice or zest would probably actually be the last element to complete this otherwise wonderful gravy.
The bread is buttermilk rye, the cheese is just some old orange cheddar.
Man I love grilled cheese and gravy.
Take two: So I am trying to work on my plating so I put some veg and some sausage and some tomatoes on a plate with the grilled cheese but this gravy is so thick it just kind of glomps on to everything and totally ruins any plating I had going on there.
However, as always, I regret none of my gravy-related decisions.
Yes. Yes, that last picture is pretty offensive to look at! I think if you had poured the gravy in a dish on the side, things would have worked out for you better (plating wise).
ReplyDeleteAlso, the first photo is so warm and inviting! It captures the essence of the sandwich. Ha!
Yeah you are right it is pretty gross looking.
ReplyDeleteI recognize now that I have a problem and I am taking steps to address it.