How do you make gravy?

Question

I know how to make gravy using flour, butter, and stock. My problem is I forgot the proportions. Can anyone help me?

Answer 1

Depends on whether you want to make dark gravy or milk gravy. Usually your proportions are this: 2 tblsp butter and 2 tblsp of flour to 2 cups liquid (broth). If using milk for milk gravy, add a lttle bit more butter and flour. 3 tbsp. to 3 tbsp. to 2 cups milk.

Answer 2

it depends on how much gravy you want there is nothing set in stone but equal amounts of flour & butter after you make a rough then add the stock & seasonings & bring to a boil if it not thick enough when you are done go ahead & make a little more butter & flour rough (spel) in a little pan & ad to gravy

Answer 3

I believe for every 2T oil, butter, lard or drippings you add the same amount of flour. 2 parts to 2 parts. After letting it bubble for a couple minutes, stirring all the while , you add your broth or if its a milk gravy(like for biscuits) you add it to your scalded milk (4 cups) that is in a saucepan. Eiher way you bring both back to boiling and turn down till thickened, stirring all the while. Be careful when you add broth to the frying pan , you must take off fire because it may splatter. Then return , whisking till smooth.

Answer 4

depends what kind of gravy. do you want brown gravy or white gravy? i only know how to make white gravy. we use the juice from whatever meat we cooked and add it to flour and water. we dont have an exact recipe for it but you mix the flour and water till it is as thick as you want it and then add just a little bit of the juice and a bit of salt and pepper.

Answer 5

This is for chicken, but you can use whatever stock you want. At least you have the proportions.
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 6

I use corn starch and i start with two tbl,s and cold water,then add it to my drippings heat until it starts to thicken up then serve

Answer 7

use stock blocks, or power, add hot water and simmer till thick enough.....e vola