what is gravy made out of?

Answer 1

It's really simple --

Fat
Cornstarch or flour (to thicken it)
Water

Take the fat and "brown bits" at the bottom of your roaster, mix a couple tablespoons of cornstarch or flour in 2 cups of water. Add to roaster pan and wisk to pick up the brown bits with the water mixture. Allow to thicken and add up to 2 more cups of water until your gravy is the desired consistency.

I usually use "bisto" gravy mix instead of cornstarch. It's basically cornstarch and spices, so I don't need to add any extra salt or pepper.

Answer 2

There are a few ways to make gravy. If it's meat and there are pan drippings, I normally mix water and flour and stir it up well. Then I strain it through a mesh strainer as I whisk it in. You can also take equal amounts of butter and flour and knead it together to make a thickener which can be added to your sauce. A third way that is really easy is cornstarch and water, Makes a very shiny gravy but it becomes something else when reheated so it's not good if you have leftovers. #4 is when you have something like sausage in the pan. You can add some flour and brown it with the meat and drippings. Then add milk when the flour has cooked for a few minutes. I normally use about 1 pound of sausage, about 1/4 cup flour, then a quart of milk. Most of these gravies will need to come up to a boil to reach full thickening except the cornstarch. Most will also need salt and lots of black pepper.

Answer 3

Gravy is a thickened sauce, usually made from a base of extracts that run from meat and/or vegetables during cooking. Recently, extracts have tended to be bought in the form of ready made cubes and powders. Gravy is most commonly served with a Roast dinner, or Sunday roasts or with mashed or other popular types of potatoes.


Giblet gravy has the giblets of turkey or chicken added when it is to be served with those types of poultry.
White gravy may contain milk or cream but most often it is simply meat drippings to which white flour has been added. This may also be known as country gravy or sawmill gravy. Sometimes little bits of meat are mixed into the gravy. This is the gravy used in biscuits and gravy and chicken-fried steak.
Redeye gravy is a gravy made from the drippings of ham fried in a skillet. The pan is deglazed with coffee or water. Coffee is the traditional method. A small amount of sugar is often added also. This gravy is a staple of Southern U.S. cuisine and is usually served over ham, grits or biscuits.
Tomato gravy is a gravy made from canned tomatoes, flour, and usually a small amount of fat. This is a Southern U.S. dish, usually served on meat, and not at all like Italian tomato sauces.
Vegetarian Gravy is gravy made using Stock cubes that are vegetarian, requiring Corn flour as the base for thickening (Cowboy Roux), and boiling water as the mixing agent. Sometimes juices from the vegetables are added, this may make the gravy a dark green colour.

Answer 4

Made out of ? or what goes into making gravy. You can make gravy out of anything from Cherries to Wild Boar. But there is one thing in common, a Roux, equal part flour and butter or oil cooked down to whatever color you want then add the flavoring, Presto Gravy.

Answer 5

At its simplest, gravy is made from the pan drippings left after cooking something, typically mixed with a starch for thickening and some kind of liquid -- water, wine, broth and even milk, depending on the intended purpose.

If the meat you cooked is fairly lean (steaks, roast beef, some pork roasts, some game birds), it may be easiest to make the gravy in the roasting pan (sprinkle flour over the bottom of the pan, stir it in with a spatula, add liquid, cook to thicken). If the meat that you roasted yielded a lot of fat (such as goose or duck), you should probably extract the juices without the fat and make gravy in a saucepan.

The two keys to making really good gravy are:

1 - Strain off as much of the fat as possible. Partly for health reasons (though the butter and cream I put back in negate some of the health benefits of de-greasing the gravy), but mostly for flavor and texture reasons.

2 - Avoid lumps when you add your starch for thickening. There are several techniques for this; some people make a mix of cornstarch and water, stir it in a bowl or cup, and then pour it into their gravy. Cornstarch is flavorless and makes a clear, beautiful gravy; be careful not to overuse it or to overheat it when you're finishing the gravy or it can get "chunky." Ick.

Or you can mix butter and flour into a paste (as I describe in the recipe, below) and then add this paste, or dough, to your hot liquid. In either case, mixing the starch with another substance (water for cornstarch, butter for flour) distributes the starch particles evenly in the hot liquid, so that they all absorb the liquid evenly and don't clump up into little balls of dough. In either case, a wire whisk can be very useful for encouraging the starch to dissolve into the liquid easily.

Here, just in time for Thanksgiving, is how I make turkey gravy:

8 oz amontillado or medium-dry sherry
Pan juices from the turkey, grease removed
1/2 stick butter, at room temperature
2 heaping tablespoons flour
Cream (optional)
Salt & pepper to taste

Place the sherry or amontillado in a 1-quart saucepan over medium heat and simmer till it is reduced by half. (This concentrates the flavors.) In a small bowl, mix the butter and flour into a paste (called a "beurre manie" in French).

Strain the pan drippings from the turkey into the amontillado and stir. Add a tablespoon or so of the beurre manie and stir with a wire whisk if possible to dissolve it in the drippings/amontillado mix; let it simmer for several minutes so that the flour will absorb the liquid and the gravy will thicken. If it needs more thickening, add the rest of the beurre manie.

If desired, add a little cream to the gravy a few minutes before serving; let it come up to a high simmer (a few small bubbles coming off the bottom) while stirring. Remove from heat, pour into a gravy boat, and serve. This is great on mashed potatoes, turkey, stuffing, bread, rolls... pretty much anything and everything. :-)

Answer 6

drippings from cooked meat, usually what is leftover in the skillet or pan after cooking/baking. Basically, meat juice and grease. Plus, to make it gravy, you add flour or sometimes cornstarch to thicken it. Maybe some water too. Just add a sprinkle and stir like mad in the skillet until it's a good consistency.

Answer 7

Well you could make gravy with just flour and water and
brown it in a pan, but it would taste like glue.

add some browned sausage or meat bits and a little salt and pepper,,,,

Answer 8

Hello My is thinkpink4u101

Gravy is made out of borth is the juice from the chicken, beef, pork, or vegetables. Add you get that and add flour and simmer your bellpepers and onion. Shir occainally and if you want it thicker use more pitches of flour and shir. Ready to serve in 15 min.
E-mail for more information

Answer 9

depends on what kind of gravy..there's gravy made with grease from bacon or sausage,milk,and flour...there's water gravy-which is just water and flour...there's all different kinds of gravy...if you're lookin for a certain kind,go to recipes.com

Answer 10

Depends on what type of gravy are you talking about.... but most of the gravy has water, flour, seasoning, pepper... these are the basic ingredients.....