Rosemary Frond Gravy
Selo Olive Oil
frond (from previous meal; steak or ground beef)
- 2 tablespoons olive oil
¼ cup butter
¼ cup all-purpose flour
- 3 cups chicken broth
- 2 sprigs fresh rosemary
- salt and pepper to taste
In a medium saucepan with frond from a previous meal of steak or ground beef, heat the olive oil over medium heat.
Add the flour and whisk together until a paste forms.
Slowly add the chicken broth, whisking constantly to prevent lumps from forming.
Bring the mixture to a boil, then reduce the heat to low and simmer for 5 minutes.
Strip the leaves from the rosemary sprigs and chop them finely.
Add the chopped rosemary to the gravy and simmer for an additional 5 minutes.
Season with salt and pepper to taste.
Serve the gravy hot, over your favorite dishes such as roast chicken or mashed potatoes. Enjoy!