how do you make gravy ???

Question

how do you make gravy from a pork roast please help dinners almost done except gravy!!! haha

Answer 1

Mix a little cornstarch (a tablespoon or so) with some cool water until all the lumps are out. Then pour in your pan drippings and add enough water to make about 2 cups. Cook until it boils, stirring all the time. Enjoy!

Answer 2

What kind of gravy do you want to make? there are a lot of different types. Here are 2 kinds, First remove the roast from the pan in the bottom of the pan there should be some bits stuck to the bottom, add about 1/2 cup of water or wine to the pan loosen all these bits up (they will flavor the gravy) in a measuring cup add 4 tablespoons of flour and 1/2 cup of water stir till smooth. Add this to the pan and let thicken if to thick add more water.
The second kind is with corn starch it is done the same way as above only add cornstarch instead of flour. If your gravy is to thin add more flour if too thick add more flour. Let this simmer for about 10 minutes until thickened. It isn't as hard as you think. Just relax it will all come together.

Answer 3

Well, take the roast out of the roasting pan. Place the roasting pan on one side of the stove and turn on both the burners. Add some flour to the pan. The flour will mix with the fat and the juices to make what's called a roux. This will be the base for your gravy. The flour will thicken your gravy. Deglaze the pan with some white wine or red wine and scrape up those brown bits (fond) that are in the pan. Bring the mixture up to a boil, then lower the heat to a simmer. Add whatever flavorings you want to your gravy, like herbs (fresh herbs should be added at the end; dried herbs can be added now), honey, Dijon mustard, Worcestershire sauce, apple juice, orange juice, if you want. But if you want a basic gravy, add some chicken stock or beef stock to it, and let it simmer until it's the consistency and thickness you want. Season to taste with salt and pepper. Happy cooking!

Answer 4

Sprinkle a tablespoon or so of flour into the pan drippings. Stir thoroughly over a medium high heat making a rue. Turn up the heat and add, a little at a time, some liquid such as water or milk (depending on whether you want a clear or creamy gravy). the gravy will thicken as it cooks. Continue to add liquid and stir until the gravy reaches the desired consistency. Turn the heat down and simmer a few more minutes, Season to taste.

Answer 5

Take the roast out of the oven and out of the pan. Put the pan over the burners and turn them on medium. Add flour by the tablespoon stirring all the time. If you have bouillion cubes or gravy master add drops of that. If not , that's ok. Keep stirring til it looks like gravy. Run through a collander or sifter to get big lumps and pieces of gristle out.

Answer 6

Take the roast drippings add water or red wine to the bottom of the roasting pan to deglaze it (means to remove all the yummie bits on the bottom). Add some flour to the deglazed mixture and whisk it until smooth. Add either beef broth and your seasonings and let it simmer. As it starts to simmer it'll thicken up. When it thickens to the appropriate consistency add some pepper and there you go :D

Answer 7

Take the juice from the roast, put it in a small pot on the stove on med - high heat. Add about 2 TBSP. of cornstarch to thicken it as it heats up - season it and enjoy. Sometimes the cornstarch dissolves better if you mix it in a cup of water, then pour it in. Add more if 2 tbsp doesn't thicken it enough.

Answer 8

Sprinkle some flour or cornstarch in the drippings and brown then add water until it thickens. Add a little seasoning like seasoned salt or pepper.

Answer 9

mix flour or cornstarch in cold water, add to the juices from the pork roast and bring it all to a boil.

Answer 10

Buy the pre made packages Mc cormic has and follow instructions. Zero complications.