Recipes

Pour all the drippings from your pan through a sieve into a fat separator.  Allow the fat and drippings to separate, pour off the fat and reserve the drippings.  Place the pan back on the stove top over medium heat and melt the butter. Add the pressed garlic into the butter and cook for 30 seconds or so then add the flour and stir together to make a roux.  Cook the roux thoroughly, mixing constantly for about 5 minutes. It should be the consistency of wet sand. Using a whisk add the stock a little at a time. Stir vigorously to smooth out any lumps. When the mixture boils it should thicken.  Add the drippings, salt and pepper to taste, and a squeeze of lemon.