Making your own Gravy
Learn the basics of making your own gravy from meat or poultry drippings, step by step.
Ingredients
- 3/4 cup roasted meat or poultry drippings
- 1 tablespoon all purpose flour add 1 tablespoon flour for each additional cup of drippings or liquid.
- 3/4 cup broth, stock or water
- salt and pepper to taste
Instructions
- Deglaze drippings from the roasting pan. Use broth, stock or water if you don't have a good amount of liquid drippings.
- Strain drippings if there are solids
- Bring drippings to a boil in saucepan
- Make a slurry in a jar with a tight fitting lid this slurry with thicken your gravy. Combine COLD broth, stock or water with flour and shake it up to emulsify it. The liquid can be room temperature but not warm. Warm liquid will clump instead of emulsify.
- Slowly add the slurry to the boiling drippings, stirring constantly. When slurry is fully incorporated boil for another 3-4 minutes.
- Bring the gravy to a simmer to thicken and meld the ingredients for at least 15 minutes. Leave the gravy uncovered. The evaporation will help to thicken it.
- While simmering add salt to taste and any other seasoning of your choice, such as pepper, garlic powder or onion powder.
- Cover the saucepan when the gravy is done and keep warm on the lowest temperature until you are ready to serve it.
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