how do you make homemade gravy?

Answer 1

It's fairly simple, actually.

It's best to start with grease from meat cooked for the meal, though any oil or grease will do.

Use about three Tbl spoons of oil/grease, heat in a frying pan or saucepan. Add about three Tblspoons of flour. Cook until it's just starting to get a light hint of brown (the darker, the more flavor, but the less fluid it can absorb). This is called a roux. Then add either water, or some kind of stock, or even milk. Add a little at a time, whisking as you go, add more when the last has been completely incorporated. Be careful to keep whisking or stirring, else it will burn. Each time you do incorporate the liquid, it will start to thicken up. When you've done this to the point where it doesn't really seem to thicken, after complete incorporation of the liquid, then remove from the heat. Season to taste.

If you don't get it to this point it will thicken too much when it cools.

Good luck. With experience, you'll find this extremely easy.

Answer 2

Most of the answers already posted are pretty good. Except they all forget the important part of using a roux (flour and fat mixture), and that is to make sure you simmer the gravy for about 30 minutes, unless you like your gravy tasting like flour. It makes a huge difference. Also the thickness of you gravy should be enough to coat the back of a spoon.

Answer 3

I made this at Thanksgiving and it was a big hit.

PAN GRAVY

Ingredients:

Pan drippings from roasted poultry
1/4 cup all-purpose flour
Chicken broth
Salt and black pepper

Directions:

1. After roasting, transfer roasted poultry to a serving platter. Pour pan drippings into a large measuring cup. Scrape the browned bits from the pan into the cup. Skim and reserve fat from the drippings.

2. Pour 1/4 cup of the fat* into a medium saucepan (discard remaining fat). Stir in flour. Add enough broth to remaining drippings in the measuring cup to equal 2 cups. Add broth mixture all at once to flour mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper.

3. Makes 2 cups

4. *Note: If there is no fat, use 1/4 cup melted butter.

Better Homes and Gardens

Answer 4

You didn't specify what kind of gravy so I will tell you how to make hamburger gravy.
Brown 1 lb of hamburger, salt and pepper. Then add flour to coat the hamburger. Mix around and then add milk. Stir constantly until it thickens up. Serve on biscuits, bread or mashed potatoes. Its good on anything.

Answer 5

INGREDIENTS
1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
1 teaspoon onion powder
1 teaspoon salt
1 1/2 cups hot water
4 tablespoons butter
1/2 cup cold water
2 tablespoons cornstarch

DIRECTIONS
Melt butter in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.

Answer 6

Homemade Gravy:

6 min 5 min prep
8 servings

juices from cooked meat
2 tablespoons flour (heaping tablespoons)
water or vegetable stock
1 dash red wine
1 tablespoon red currant jelly
salt and pepper

1. Add flour to juices from cooked meat and mix for approximately 1 minute.
2. Stir in the water or stock and stir well to prevent lumps.
3. Add wine, jelly, salt and pepper to taste.

Answer 7

Make a roux.....heat flour and oil, then add beef broth or meat drippings and a little water and heat til thick and bubbly. Season it with salt and pepper.

Answer 8

Check out www.realgravy.co.uk