how do you make home made gravy?

Answer 1

You buy a package of gravy mix and mix it up with either milk or water according to package directions. :)

Answer 2

Strain the drippings from the meat you've just cooked. Add 1-2 tablespoons regular white flour and 1-2 tablespoons potato flour (also sold as potato starch) and whisk until smooth. Add about 2 cups of water and whisk again. Heat over medium heat until it boils, whisking and stirring often so nothing sticks to the bottom in the pan. Boil 2-4 minutes, remove from heat, cool only slightly, and serve. If there are 'bits and pieces' you've removed from the drippings (like bits of onions or other veggies that cooked with the meat) stir these back in once you remove the gravy from the heat.

Potato flour or potato starch is available in the US in an Asian grocery or in the international foods aisle of a large supermarket. It makes the gravy much nicer when you use half potato flour and half regular white flour.

Answer 3

CREAM GRAVY
Categories: Sauces
Yield: 1 cup

2 T Butter
2 T Flour
1 c Milk
1/2 ts Instant chicken bouillon
1/2 ts Pepper, black


This is the gravy that should be served with Chicken Fried Steak. But it is also very good over mashed potatoes.

Melt the butter in a small saucepan over medium-low heat and stir in the flour until well blended and smooth. Gradually add the milk, bouillon, and pepper and bring to a boil, stirring constantly. Reduce the heat to low and cook 3 to 5 minutes, stirring frequently, until the mixture is smooth and slightly
thickened.




Brown Gravy

60 g fat (1/4 cup)
2 T flour
1/2 l water (or broth (2),Instant
-cups plus,2 tbsp)
1 bay leaf

Make a dark roux of the flour and fat, then add liquid and bring to a boil. Only then add 'inlays' (cooked spaetzle, pasta, dumplings, vegetables, etc.)


Turkey Gravy
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1 package Neck, heart, gizzard from turkey giblets
1 medium carrot thickly sliced
1 medium onion thickly sliced
1 medium celery rib thickly sliced
1/2 teaspoon salt
1 turkey liver
1/3 cup fat from poultry drippings
1/3 cup all-purpose flour
Gravy Master

In a 3-quart saucepan, over high heat, place neck, heart, gizzard,
vegetables, and salt in enough water to cover. Heat to boiling.
Reduce heat to low; cover and simmer 45 minutes. Add liver and cook
15 minutes longer. Strain broth into a large bowl; cover and reserve
broth in the refrigerator.

To make gravy, remove the cooked turkey and roasting rack from the
roasting pan. Drain all fat and juice from roasting pan into a large
glass measuring cup. Let stand for fat to float on top, then pour off
all but 1/3 cup of the fat (this is based on a medium sized turkey.
For a larger turkey, you can keep more fat in the measuring cup.
Return fat and juice to the roasting pan (so that you can scrape the
good stuff off the bottom). Add 1/3 cup of flour and stir and scrape
until flour is blended in smoothly and the residue on bottom of the
pan is loosened. Add 2 cups reserved stock. Place pan over low heat,
stir constantly, and bring to a slow boil. Boil for about 5 minutes
stirring continually. Add more liquid if gravy becomes too thick. Add
Gravy Master at the end to create color and extra flavor.

Answer 4

This is the way I do it.. First, take the drippins from whatever meat you are making and dump them, along with the juice from the meat, in a saucepan. Add some water, just enough to make as much gravy as you want. Then, mix about a tablespoon of corn startch with 1/4 cup of cold water. Add that to the drippings and bring to a boil. Stir constantly until it thickens to where you want it. There you go!! You now have gravy!!!

Answer 5

Brown Gravy

Ingredients

(4 servings)

60 g Fat (1/4 cup)
2 tb Flour
1/2 l Water or instant broth (2 cups plus 2 Tbsp)
Bay leaf


Instructions

Make a dark roux of the flour and fat, then add liquid and bring to a boil.

Answer 6

1/4 pound (1 stick) unsalted butter
1 1/2 cups chopped yellow onion (2 onions)
1/4 cup flour
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Defatted turkey drippings plus chicken stock to make 2 cups, heated
1 tablespoon Cognac or brandy
1 tablespoon white wine, optional
1 tablespoon heavy cream, optional

In a large (10 to 12-inch) saute pan, cook the butter and onions over medium-low heat for 12 to 15 minutes, until the onions are lightly browned. Don't rush this step; it makes all the difference when the onions are well-cooked.
Sprinkle the flour into the pan, whisk in, then add the salt and pepper. Cook for 2 to 3 minutes. Add the hot chicken stock mixture and Cognac, and cook uncovered for 4 to 5 minutes until thickened. Add the wine and cream, if desired. Season, to taste, and serve.
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RECIPE INGREDIENTS:
4 cups turkey drippings ( or beef or chicken)
1/2 cup instant dissolving flour, such as Wondra
Salt and pepper to taste
Parsley (optional)
1. Strain the pan juices from the roasted turkey and pour off the fat. Measure 4 cups of the juices. (If you run short, you can add chicken broth to make up the difference.)

2. Place the juices in a medium-size saucepan and bring to a boil. Whisk in enough instant dissolving flour to thicken. Simmer for 2 to 3 minutes. Season with salt and pepper, and garnish with parsley, if desired. Makes 4 cups.

3. Tester's tip: To make the chore of removing the fat a breeze, use a fat-separating measuring cup, which you can buy at most kitchen stores.
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½ pound ground breakfast sausage.
2 tablespoons butter
4 tablespoons all purpose flour
3 cups cold milk
Salt and pepper to taste

Sauté the sausage until it is cooked and has released as much of its fat as possible. Remove the sausage with a slotted spoon and do NOT drain the grease. You’ll need it to make the roux. (I said this was delicious, not health food). You should have about 2 tablespoons of rendered pork fat. Add the butter and melt it. Then add the flour a little at a time over medium heat, constantly whisking. Cook for about 2-3 minutes. Now start adding the cold milk a little at a time, whisking incessantly. Toward the end of the milk add the sausage back in. When you reach the desired consistency add salt and pepper to taste. Cut the biscuits in half, pour the gravy over them, and enjoy one of the most embracing and comforting taste sensations known to man.

A few points here. The perfect roux has equal amounts of fat and flour. If for some reason your sausage renders noticeably less or more than two tablespoons of fat, adjust the amount of flour accordingly. If you end up making more roux you will need more milk so have extra on hand. Make sure the roux is cooked on no more than medium heat. We do not want to burn or brown the roux, just cook out the floury taste. Four things are necessary to assure a smooth, lump-free gravy. You must constantly whisk the roux and the gravy throughout the process. You must add cold milk to the hot roux. You must incorporate the milk a little at a time. And finally, keep the heat at no more than medium. You can adjust the consistency however you like, but a thick creamy gravy is the target viscosity.

Answer 7

Start by making a roux, which is typically a 1:1 ratio of fat to flour. Butter and or meat drippings work best. Cook it for at least five minutes, stirring constantly so it doesn't stick or get lumpy. Add your liquid gradually, either a broth, meat drippings, milk or water and bring to a boil. The roux will only reach optimal thickening after it boils. Reduce it to the almost ideal consistency, ie until it coats a spoon like cough syrup if you'll forgive the comparison. The thing is to stop before it gets to the exact thickness you desire because it will thicken as it cools and you may end up with a yogurt like consistency, in which case a splash of liquid will be needed to thin it out again.

Answer 8

using the drippings from whatever meat you made, add a pat or 2 of butter then sprinkle a tbsp. of flour. mix & cook on med-low about 1 minute. depending on what kind of gravy you are wanting you can either whisk in milk or chicken/veggie stock. i personally like to use chicken stock unless i am making a gravy for country fried steaks and in that case i use whole milk

Answer 9

INGREDIENTS:
**pan drippings (from what ever meat you want to make the gravey out of)
**flour
**water


PREPARATION:
Pour the turkey or chicken pan drippings into a 2 cup measuring cup and skim the fat off. Put about 1/4 cup of the fat into a saucepan and stir in 1/4 cup of flour (all purpose). Add enough water to the drippings (throw the rest of the fat away) to make 2 cups of liquid.
Pour the 2 cups of liquid into the flour/fat mixture. Cook, stirring, until thickened and bubbling. Cook for about 1 minute, stirring. Add salt and pepper to taste.
This recipe makes about 2 cups of gravy.

Answer 10

Mom's Country Gravy

INGREDIENTS
1/2 cup vegetable oil
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 cups milk
DIRECTIONS
Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

Chicken Gravy

INGREDIENTS
2 cups chicken stock
3 tablespoons cornstarch
1 teaspoon poultry seasoning
DIRECTIONS
Bring chicken stock to a boil. Dissolve cornstarch in a small amount of cold water and add to chicken stock. Season to taste with poultry seasoning and cook until thickened. Serve!

Answer 11

Here is the easiest way I know how to make chicken or turkey gravy...anybody can do this one. You take the drippings from the poultry, out of whatever pan you cooked it in. Stir in a can of cream of chicken, or cream of chicken and mushroom soup, stirring over medium heat. Whisk in milk until you get the thickness you like.....don't add too much milk unless you have more soup on hand.