Adding Stock to Sauce for Steak with Creole Gravy

Video Transcript

"Hi, my name is Karl James owner of Creolesoul Catering located in Round Rock, TX. On behalf of Expert Village I'm here to show you a steak and creole gravy recipe. Now we got our meat our steak mixed in with our mirepoix plus celery we got our herbs in there, our garlic and also those Serrano peppers. It's in there with that roux that we made so we are going to add our beef broth to this. If you don't have broth you can use water now what's going to happen with this is that we want it to start to come to a boil. Because you are never going to see the true thickening of your roux until that mixture comes to a complete boil then the thickening part of that roux starts to kick in. So one thing that you can do if you find that maybe you didn't make enough roux or if you put to much liquid in you can also take some liquid out. Or you can take flour and water mixture about a tablespoon of flour and a tablespoon of water mix that up and you want it to be liquidly so maybe 2 tablespoon of water. Then add that in and you can do the same thing with corn starch but don't rush to do it when you initially put in the broth or your water. You'll notice that it's really thin let it come to a boil first and then you'll really see a thickening properties from your roux. So we are going to crank the heat up on this just a little bit let it come to a boil and I'll see you back at the next step."