how to make gravy?

Answer 1

Sawmill Gravy

1 pound bulk breakfast sausage
1/4 cup flour
2 cups milk
Salt and pepper to taste

Cook sausage in a cast iron skillet. When done, remove sausage from pan and pour off all but 2 tablespoons of fat. Whisk flour into the fat and cook over low heat for 5 minutes. Remove pan from heat and whisk in milk a little at a time. Return to medium-high heat and stir occasionally while the gravy comes to a simmer and thickens. (Be sure to scrape up any brown bits that might be stuck to the bottom of the pan, that's where the flavor is.) Check seasoning, add crumbled sausage and serve over toast or biscuits.

Answer 2

to make any gravy start with a rouge. Take 3 tblsp of butter or margarine and 3 tablespoons of flour and cook together over low heat until well mixed. Cook for atleast 2 minutes to keep gravy from not tasting like flour. Add 2 cups of water, chicken stock, beef stock, veg stock or milk depending on what type of gravy you are trying to make. Simmer until it starts to thicken. It will thicken fast so stay on top of it. Works every time.

Answer 3

1st melt a few tablespoons of butter in a pot. Add a few tbls. of flour to melted butter. Combine until you have a thick, almost like cookie dough batter, consistency. Now you can add this to strained meat drippings from any meat that has been roasted.
You can make a gravy from scratch w/ out meat by boiling a vegetable stock, peeled onion, peeled carrot or 2, washed green pepper, and 1 washed celery stalk, a washed cut in 1/2 tomato. Let boil 'til veggies are almost mush, Strain into another pot and mush veggies through a seive(thin mesh) into pot. Add a bullion cube of the desired flavor, let cube dissolve. Now take a tbls. or 2 of flour/butter mix and whisk in. Keep stirring over low heat til you have a mild boil. Let simmer for a 1/2 hour and Voila!, gravy!
The rue, flour butter mix, can also help in carbonara or white sauces. and even the most inexperienced cook will not get lumps if you stir often. Good luck.

Answer 4

I'm going to share with you a secret recipe. The best gravy is made with the pan juices and cornflour. You make it in the pan. 2 big tablespoons of CF and water, about a cup. Combine and add to pan, stir continually on med heat, and salt to taste. You may need more water or cornflour depending on the consistency, but it will be the best gravy you will ever taste,

Answer 5

Start with 1/2 can of chicken broth in place of pan drippings. Put it in a pot.

Now mix 1 tsp of cornstarch and 1 tsp of bisto traditional gravy mix to the 1/4 C of WARM water.

Tip:If the water is warm it mixes better.

Quick tip:If you make this mixture in a Tupperware Quick Shake container it will never create lumps.

Add mixture to pot with chicken broth and keep stirring on medium heat. Keep an eye on this as it thickens. Control the thickness by adding more cornstarch. ALWAYS mix it with a little warm water in the Quick Shake container first. If you just add it directly, you will get lumps.

Answer 6

Chicken Gravy (Easy!):

10 min
4 servings
2 cups

2 cups low sodium chicken broth (Herbox or Campbell's Healthy Request reduced sodium)
3 tablespoons cornstarch
1 teaspoon poultry seasoning

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

Answer 7

Heat your meat drippings and whisk in at least one to two tablespoons of flour. Next add Milk stir constantly. You want the gravy to get thick bu not too thick. If you add too much mild and the gravy is thin just keep stirring until it reduces and thickens.

You need it to cook a bit while you are stirring so that the gravy doesn't taste floury......

Add Salt and Pepper to taste.

Answer 8

Best way i know when roasting meat is: Spice your meat, wrap it in aluminum foil ( SHINY SIDE IN), and put in the oven. I normally do mine on a reasonably slow heat setting. Every now and then, open the foil, and pour off any juices. Once you have all the juices, put into a pan (pot), bring to the boil, and add bisto. Makes the most delicious roast meat gravy. Sorry I can't tell you about temps to use, I don't know whether you use centigrade or Fahrenheit.

Answer 9

2 cups broth
l/4cup milk
ltablespoon worcestershire sauce
l/4 cupbutter
ltablespoon meat seasoning sauce
l/4 cup all purpose flour
dash of pepper l/4 cup chopped mushroom

Answer 10

bisto or bones