How do you make gravy?

Question

The juices are from a beef roast.

Answer 1

Mix a tablespoon of cornstarch with cold water. Bring the beef broth to a boil. Whisk in the cornstarch mixture. In a minute or two you will have gravy. You can season to taste with salt and pepper.

Answer 2

First you want to separate the fat from the juices. Best way to do that is to refrigerate. Put the fat back in the pan you cooked the roast in. You should have at least a tablespoon full- if not, add oil. Add an equal amount of flour and cook over medium heat. This is a very important step to get the "raw" taste out of the flour. When the mix is lightly browned, slowly add your juices back to the pan, cook and stir constantly till it starts to boil and thicken. If you didn't end up with enough juice to make the gravy as thin as you like, you may add water, wine or milk. Add at least a teaspoon of salt, more to taste, and pepper if desired.

Answer 3

for this gravy I would just add some flour to about a fourth of the juices form the roast in a sauce pan, make a paste-like substance. Then add water a little at a time. Then over medium to low heat stir until thick. Make sure you scrape the bottom and sides regularly to get the stock up and mixed into the gravy. Don't let your pan get too hot or you will scortch your gravy. Good luck. This isn't always good the first time.

Answer 4

Just add corn starch or flour. Most people use flour, but my mom has always used corn starch and she makes the best damn ham gravy on Easter that I've ever had in my life.

To use corn starch, the juices need to be cool to start out with. Depending on how much juice you have, start out with a heaping teaspoonful for a medium saucepan half full of juice. Knowing how much corn starch to use is kinda just something you guess. I'd say around three tablespoons or less for a half full saucepan. You stir the cornstarch in very well and then you start heating it. You have to stir it constantly and don't let it boil. The cornstarch will kinda want to separate out, especially if it gets too hot, so you have to keep stirring all the time. You also have to make sure to scrape the bottom of the pan to keep the corn starch from sticking. I usually use a fork just because it helps break up the starch. You just need to heat it to the temperature you want and then heat it a little more and you've got gravy. If you need to make it thicker, you will have to add some corn starch to some water, mix that up, and then add it to your gravy kinda slowly.

This works for any juices or milk for white gravy. Similar idea for flour, too.

Answer 5

An easy way to make gravy is to beat the lumps out of the flour first, before adding your juice. For example. Take 1/4 cup water, add about 1/3 cup of flour, beat it until lumps are gone and you are left with a smooth paste. Ad that to your juice and heat on medium high until it thickens, stirring constantly. Works every time. Thickness of gravy depends on amount of flour you add. Trial and error but for 2 cups of juice from your roast, 1/3 cup of flour should do. If too thin, make a smaller amount of of flour paste to add, if too thick. add a little more water. Good luck

Answer 6

Real Easy

Remove roast to rest on plate.

Remove excess grease. If there is not very much liquid, you can add water at this point, but be careful not to make it to 'watery' tasting -- you want to retain the roast flavors.

About 1/2 cup Corn Starch in a glass and at least 1/2 cup water (you do NOT have to be exact at this point). Stir together to make sure there are not lumps - will look like white water now. Slowly pour into the liquid (from the roast) which has been simmering!! Do NOT just pour it all in, drizzle while stirring (I prefer a whisk) and add until the desired consistancy is reached.

Still too thin?? Repeat the above step to desired consistancy.

Answer 7

Use the roasting pan on the stove top. Turn heat on low. Loosen the "bits" and drain off any of the fat. Increase heat to bring to a low boil and then reduce to simmer.

In a covered jar, combine 1/2-cup flour (or cornstarch, but I prefer flour) and 1/2 cup cool water. Shake vigorously. SLOWLY pour mixture into juices, stirring completely. Continue stirring until gravy thickens. If you need to add a little more flour & water, that's fine but not too much or you ruin the flavor. Add salt & pepper to taste and then serve.

Answer 8

Take the juice, heat it up to a slow boil add a 1/3 cup flour brown it and then pour in some milk a little at a time. To little you will have thick gravy. Too much milk you will have nothing. Good luck - Once you get a hang of it you will like your gravy.

Answer 9

I know you've been inundated with helpful suggestions, but here is the simplest method. For every 2 cups of broth, you need to heat 1 tablespoon of butter (or some other kind of fat) in a large skillet over slightly higher than medium heat. When the butter is melted and foaming slightly, add 1 tablespoon of flour and stir with a wisk until this mixture (calle a roux) is lightly browned (about the color of peanut butter). Then add your beef broth, while constantly stirring with the wisk. Keep this up unitl the mixture begins to boil. If it is too thick, add a little water or broth. If it is too thin, mix up a slurry of 1 tablespoon of corn starch and 1 tablespoon of COLD water. Add a little of this mixture to the gravy and keep stirring until it boils for a minute. Remove from heat and enjoy!

Answer 10

take the excess fat off the top of the meat juices. in a small bowl mix 3 teaspoons of butter with 3 teaspoons flour mix together well. add that mixture to the beef juices with about 1 cup of water. let simmer for a few minutes add more water or cream and salt and pepper to taste

or just add corn starch and water to the beef juices - that's good too. you could add a little beef bullion powder or cubes to give it a better flavor

Answer 11

Easy, just drain some of the juices into a pan and add a few tablespoons of flour. Heat and stir till it thickens. If it's not thick enough you can add a little more flour but you will need to stur it in well or your gravy will be lumpy.