gravy recipe help...?

Question

Everytime I make gravy I end up messing it up that I end up with a whole pan of gravy. The result in the end taste good but I have way to much. I moved to Japan and I can't find gravy in a jar/can. I think I make to much roux. Can anyone give me a simple white gravy recipe. I've been to allrecip.com but I still screwed it up. I can make everything else but gravy and sauces I mess up...:( thank you

Answer 1

Gravy:

1 stick butter, 1/2c. flour, 4c. milk.

In saucepan melt butter over low heat, melt completely. Add flour and mix till no lumps are visible. Add milk and turn heat to high, stir constantly till it boils. Turn heat down to medium-high, stir constantly till desired thickness.


This is the most amazing gravy ever!!! My husband loves it. And you can cut the recipe in half. Since there is only two of us I usually just do 1/2 stick butter, 1/4c. flour and 2 c. milk. turns out perfect every time. Just try it.

Answer 2

You can also make sauces with cornstarch and water, hence no added fats as in the roux. Most sauces in Oriental cuisine is done with cornstarch, not roux. You mix in a small cup or bowl some cornstarch and COLD water, enough to form an almost syrupy consistency. In your pan with the food, or flavoring and/or stock for the sauce you want, bring it to a boil and then add the cornstarch mixture. You need a liquidy consistency to make the cornstarch work You will see how it 'gravies up'. When the consistency is what you want, turn the heat off and serve.
Enjoy!

Answer 3

PERFECT GRAVY

4 tablespoons pan drippings
4 level tablespoons flour
2 cups water
1/2 teaspoon Gravy Master
1/2 tablespoon beef, chicken or pork soup base
Salt and pepper to taste

Start with 4 tablespoons of pan drippings. Blend in 4 level tablespoons flour, using low heat and stirring until smooth. Slowly stir in 2 cups water and additional pan drippings. Boil Gently 5 minutes. Stir in 1 teaspoon Gravy Master. Add Salt and pepper to taste. Makes 2 cups Perfect Gravy.

Answer 4

Very simple principle in making a white gravy/roux - begin with equal amounts of butter and flour. Since you don't want to end up with a ton, start out with perhaps 3-4 tablespoons each. Saute in a pan with a wire whisk. When it is nice and blended, begin to mix in cold milk, whisking as you go, a little at a time. Stop when you reach the consistency you need. Simple! :) Season with salt and pepper once you'er finished.

Answer 5

The most important part of gravy making is:
hot roux - cold stock
cold roux - hot stock

Start with equal parts fat and flour in 2 tablespoons increments and stock in approximately 1 cup increments. I usually use 6 tablespoons butter, 6 tablespoons flour and 2 to 3 cups of stock (depending on how thick you want your gravy).

Melt butter in heavy pan, add flour and cook/brown flour for 2 -3 minutes, stirring constantly. Slowly add stock to roux, whisking constantly. Simmer gravy, constantly whisking, until desired thickness is achieved, about 5 minutes. Season with salt and pepper.

Answer 6

If you have drippings from a meat you have cooked, use part of these, if not just substitute with the water or chicken broth.

2 Tablespoon Drippings from pan, add 2 Tablespoon all purpose flour, 1/8 teaspoon pepper, if desired, or spices to taste. Add 1 teaspoon instant chicken bullion granules, stirring til smooth. Add 1 2/3 Cup milk all at once. Cook and stir over medium heat till thickened and bubbly. Cook, stirring constantly for one minute more. If too thick, thin with a little additional milk.

Answer 7

"Traditional Fried Ham and Real Redeye Gravy" - Serves 2 2 slices country ham, preferably Smithfield; each 1/4" thick, skin trimmed off 1/2 cup water 1/2 cup strong brewed coffee Heat a nonstick skillet over medium-high heat. Add the ham slices and fry until browned on both sides and heated through, about 3 minutes per side. Remove the ham to a plate and keep warm. Pour off all but 2 tablespoons of the ham drippings. Place the skillet with the drippings over high heat and stir in the water and coffee. Bring to a boil; scraping up the browned bits on the bottom of the skillet, about 2 minutes. Pour the gravy over the ham and serve.

Answer 8

DANG I just wrote this long dissertation on proper sauce making technique Yahoo asked me for my pass word and i lost it. wait a couple of hours and I'll write it again. I can tell you the one major thing you're doing wrong. You are adding the the liquid to the roux . you can't control the thickness. do it the other way . I'll get back to you

Answer 9

White Sauce
For Thin White Sauce (like coffee cream): Used for creamed vegetables and soups.

1 tbsp. butter 1/8 tsp. pepper
1/2 to 1 tbsp. flour 1 cup milk
1/4 tsp. salt

For Medium White Sauce (like thick cream) used of creamed and scalloped dishes)

2 tbsp. butter 1/8 tsp. pepper
2 tbsp. flour 1 cup milk
1/4 tsp. salt

For Thick White Sauce (like batter); used of croquettes and soufflés.

1/4 cup butter 1/8 tsp. pepper
1/4 cup flour 1 cup milk
1/4 tsp. salt

Melt butter over low heat in a heavy saucepan (wooden spoon for stirring is a help)

Blend in flour and seasonings. Cook over low heat stirring until mixture is smooth and bubbly. Remove from heat. Stir in milk. Bring to boil, stirring constantly Boil 1 min. Makes 1 cup


Kettle Gravy

Made from the liquid in which pot roasts and stews have been simmered

For each cup of Medium Gravy use;

1 cup meat broth 2 tbsp. flour
1/4 cup cold water

For each cup of Thin Gravy use;

1 cup meat broth 1 tbsp. flour
1/4 cup cold water

Remove meat to platter; keep warm. Skim excess fat from meat broth. Pour off
broth; measure amount needed; return to kettle.

shake water and flour together in covered jar until all lumps are gone. For a smooth mixture,put water in first, flour on top.

Stir four and water slowly into hot broth. Bring to boil, stirring constantly. Boil 1 min. season and serve.
Creamy gravy

Follow the direction of making Kettle gravy --Except use milk for part of liquid.


any left over stock or dripping I save and freeze till I make soup.

Answer 10

Just type in white gravy recipes and push search..They'll be tons of them for you. I have tried alot of recipes that were online. Lots of fun and stops the boredom of cookin...