How to make gravy?

Answer 1

This is the fastest and easiest way I have found, and I've made a TON of gravies. First you make a "Rue". Take a tablespoon of margarine or butter and melt it in a saucepan. When it melts, add a tablespoon of flour. Stir them together for about a minute to cook the flour a little,remove from heat then add one cup of beef broth, or whatever liquid is left from your roast or chicken. Once that is stirred well, put back on heat. Let it come to a boil, then reduce heat and it will thicken as it cools. Don't forget to stir constantly.

Answer 2

There are several kinds of gravy you can make, from milk gravy made from bacon and sausage grease, to gravy made from a pot roast.
Some are made with flour, and some are made with corn starch.
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Answer 3

You can make a meat based gravy or a white pan gravy with a little imagination. For regular gravies try:

1.Saute minced 1/4 cup onion (diced) and 1/2 cup mushrooms in 3 T butter until done. Season with kosher salt, pepper, and thyme. Add 1 tsp worcestershire sauce to the pan. Heat 2 cups beef broth. Mix 2 T corn starch with 1/4 cup water until smooth. Add to beef broth until you have a smooth and slightly thick consistency. Add onion and mushroom mixture. Add 1/4 cup white wine and simmer for 15 minutes. If you prefer a smooth gravy, pour thru a mesh sieve to remove onion and mushroom bits.

Answer 4

not sure what gravy you are after but if you are after a gravy for a roasted meat this is the best and easiest way...
after you have cooked meat and taken out of oven take the tray you cooked meat in and drain off as much fat as you can leaving the juices, place onto hob on a high heat, add roughly chopped carrot, celery, leek, onion and a little garlic and thyme, let them colour quite a bit stiring contantly.. add a glass of red wine for beef or lamb, or white for chicken and scrape all the residue off bottom of the tray. (may look like you have burnt at this piont but it is important to get the bottom of the tray looking clean), (called de-glazing in trade) add hot water and stock cube and reduce down till gravy consitancy, (propper gravy sould be quite loose, and not to thick) then pass thorough sive and season if needed and serve.
if you want to thicken you can place gravy into sauce pan..... 1. reduce (rapidly boil untill amount has halfed, but you will end up with alot less sauce this way.
2. alternatevely you can mix a little corn flour and water and whisk into the sauce making sure it is boiling first.
for the beef or lamb whisk a few knobs of butter (not marg) into the boiling sauce.. this will make a much richer sauce.

Answer 5

Sausage gravy -brown sausage and add 1/4 cup flour and 2 cups milk. Keep stirring over med. heat until thick. Add salt and pepper to taste.

Answer 6

http://www.perdue.com/tips/holiday_turkey/gravy_guidance.html