how to you make a good gravy?

Question

gravy

Answer 1

I just looooove cornstarch gravy! I found this recipe that's the way I do it:

Easy Cornstarch Gravy
Foolproof. No lumps!
Remove roast and rack from roasting pan and place pan on burner over medium heat.
Add 1 1/2 cups of water or broth to drippings in roasting pan.
Cook, stirring to remove the brown bits in bottom of pan.
Mix 2 tablespoons cornstarch with ¼ cup cold water, stirring until smooth.
Stir into pan, bring to boil and boil until thickened (about 1 minute).
*note: Always mix cornstarch with a cool liquid.

Answer 2

I think any recipe would make good gravy but no matter what I cook, be it roast beef, roast pork, chicken, turkey, etc., the gravey always tastes better if I put a couple of tablespoons of "coarse kosher salt" at the bottom of the pan, put the meat on a rack and then cook the meat in a slow oven. I usually cook a roast of pork (shoulder only) at about 400 for the first half hour to seal the roast and then turn it down to 275 for 5 or 6 hours (longer for large roasts). I usually put the roast in frozen since I'm so disorganized. Some people don't agree with the "frozen" thing but it works for me. I don't add water to the bottom of the pan unless, the "drippings" are starting to burn. Your gravey will be dark and very flavourful.

Answer 3

Put 3 or 4 Tablespoons of flour in a jar (one that has a tight-fitting lid).

Add hot water. The tip or trick is to always put the flour in FIRST, before the water.

How much water you add depends on how much pan juices you have in the roaster. You do not want the water to over-dilute the pan juices.

Put lid securely on jar.

Shake until smooth and well-blended.

Add this mixture to pan juices, after you remove the meat.

Stir and cook over medium heat for 5 - 8 minutes. You have to cook it to take away the pasty flour taste. Stir constantly.

Keep stirring. As it cooks it will thicken.

Your gravy will taste better if you cooked onions, celery, carrots, potatoes, peppers, leeks - whatever vegetables you like, in with the roast.

You may skim the grease off the top of the pan juices before you add the flour mixture, if you wish.

Answer 4

If you have fried your meat you can use the drippings left in the pan. Measure your drippings and return to pan. You will need to blend in the same amount of flour; mix well. For every 2 Tbsps. of drippings you use, you will add 1 C. of meat juice, broth, or water (if you want a creamy gravy, substitute 1/2 of the water with milk). Blend the liquid into the drippings/flour mixture slowly over a low heat, stirring constantly. I usually make my gravy over a medium to medium/high setting. once your gravy comes to a boil. Boil and stir for 1 minute or so. If you want a deeper, richer color, you can add a few drops of Kitchen Bouquet.

Answer 5

For cream gravy - A couple of tablespoons of oil, a couple of tablespoons of flour. Heat oil & toast the flour in the oil. Whisk in milk, salt & pepper. Sorry I don't have any exact amounts - gravy is not an exact science.

Answer 6

my family is from the south and we always make a brown gravy actually i just made it for dinner last night. take bacon grease and make sure its really hot take floor and sprinkle in the grease until its start to thicken and then start adding milk u have to stir constantly to make sure there are no lumps and if there are lumps take the mixer and mix until smooth salt and pepper to taste it's really good. you can also use thr gease from sausage and then crumble sause in it to make sausage gravy.or you can use cube staek grease and then add mushroom soup and make it that way after the gravy is cooked put you meat in a baking dish ppour gravy over it and bake in oven until meat is tender very good meal

Answer 7

Good gravy with good flavor always consists of good drippings.

I usually take drippings, make a roux out of it, but adding a few spoons of flour and cooking it to get rid of the floury taste. Then add the drippings, some chicken broth, white wine, salt and pepper to taste.

Answer 8

melt butter in a pan and add flour only a couple Tblspns.
cook/stir that for a couple of minutes so the gravy doesn't taste like flour
then add your favorite stock (chicken or beef) and reduce

Answer 9

I saute onions, belle peppers and garlic in the drippings left behind in the pan after I brown the meat. When they're soft I add a little bit of flower and let that cook until it's brown and then I add chicken stock instead of water(if I'm making chicken but you could use water), put the whatever meat I'm making back in the pot and let it all cook down together until it's as thick as I want it to be.

Answer 10

after cooking whatever meat out of a pan, add a little oil to the pan with the bits, put like a couple of Tablespoons of flower, whisk it together for a couple of min. then add boiling water and salt. Let it boil until it is as thick as you like it.