Chorizo Gravy Dip

This recipe takes the classic concept of a white country gravy and infuses it with bold, spicy flavor from Mexican chorizo. It’s a medium-skill recipe that rewards the cook with an incredibly rich and satisfying dip, perfect for holiday game days. Serve with these Crispy Green Beans for a creative holiday appetizer!

Yield: About 1 cup
Prep Time: 5 minutes
Cook Time: 8-10 minutes
Special Equipment: small heavy bottomed pan, whisk, slotted spoon

Ingredients

• 4 oz fresh Mexican chorizo, casings removed (or use hot Italian sausage for substitution)

• 2 Tbsp unsalted butter

• 2 Tbsp all-purpose flour

• 1 cup whole milk

• ¼ tsp garlic powder

• ¼ tsp dry mustard powder (optional, flavor enhancer and emulsifer)

• kosher salt and black pepper, to taste

Directions

1. Cook Chorizo: In a small saucepan or skillet, cook the chorizo over medium heat, breaking it up with a spoon, until fully cooked and crumbly (about 5-7 minutes).
   Drain all but 1 tablespoon of the rendered chorizo fat from the pan. Return the pan to the heat. Add the butter to the pan and let it melt.

2. Form Roux: Once the butter is melted, sprinkle in the flour and mustard powder. Whisk constantly for 1-2 minutes until a smooth, reddish-orange paste (roux) forms.

3. Thicken Gravy: Slowly pour in the whole milk while vigorously whisking to prevent lumps. Bring the mixture to a gentle simmer.

4. Finish and Season: Reduce heat to low. Stir until the gravy thickens to a spoonable dipping consistency (about 5 minutes). Stir in the garlic powder, and season with salt and pepper. The gravy will naturally turn a beautiful deep reddish-orange color.

5. Serve: Transfer to a serving bowl and serve warm.