“I come from a family where gravy is considered a beverage.” – Erma Bombeck
This is my absolute favorite gravy sauce. I typically incorporate it when cooking Sherried Pork Chops or Sherried Chicken. It can be served over meatballs & noodles or using thin-sliced beef lunch meat serve as creamed chipped beef over toast. If all else fails, sop it up with french bread or sour dough bread.
Don’t fret about the alcohol in the Dry Sherry as it will all evaporate during cooking but the flavor will remain.
In a mixing bowl, add all of the ingredients and blend them well by using a whisk. Pour the mixture into greased 3-qt pan and bring to a boil. Turn the heat to low, cover and simmer for 20 minutes. Use on any entree or side where you would typically use cream gravy.