How can i make my own gravy?

Answer 1

Some meat drippings, corn starch and water, salt and pepper to taste......you have to bring the mixture to a boil then reduce....or try this.

4 tablespoons pan drippings
4 level tablespoons flour
2 cups water
1/2 teaspoon Gravy Master
1/2 tablespoon beef, chicken or pork soup base
Salt and pepper to taste

Start with 4 tablespoons of pan drippings. Blend in 4 level tablespoons flour, using low heat and stirring until smooth. Slowly stir in 2 cups water and additional pan drippings. Boil Gently 5 minutes. Stir in 1 teaspoon Gravy Master. Add Salt and pepper to taste. Makes 2 cups Perfect Gravy.

Answer 2

Remove the drippings from the pan. Strain the drippings to get the solids out. I like to also skim the fat off the top of the drippings. Bring drippings to a rolling boil on the stove. Take a 1/4 cup of warm water and to that add 2 T corn starch and wisk that together. Pour into your drippings and watch the gravy happen.

Answer 3

Gravy is nothing but butter and flour and some stock and scrapings from the bottom of you pan. Generally, after a roast is cooked, remove it from the pan, and make your gravy in that same pan. Add about 2 T. of butter, when it melts, gently mix in 2 T. of flour, or cornstarch. Keep stirring over low heat til combined and then slowly mix in a can of stock. My Mom always liked to add some of the water she'd boiled the potatoes in also, if she'd cooked any. Keep stirring until it's the thickness you like and season to your taste. If your doing beef, throw in a Bay leaf, but remove it before serving. Once I carve the meat, I add the juices to my gravy.

Answer 4

First remove the meat from the pot or skillet. Leave in the droppings or oil. To that oil and stuff add flour, all by itself slowly and stir it up with a fork until it is mixed in very well. I don't know how much drippings you will have so figure 2 Tbsp. flour to every1/4 cup of drippings. After the flour is all mixed up well with the drippings it is time to slowly add milk and keep stirring with the fork until the mixture is thickened. You can stop when ever it is the thickness you like. While stirring add salt and pepper and some garlic or onion flakes (not both) if you like that flavor.

Answer 5

Mine's pretty simple for a homemade one. It's just 2 big spoonfuls of bacon drippings (I keep a tub of it in the fridge), 4 spoonfuls of flour and 2 cups of beef broth made with au jus base. Just melt the fat, gradually whisk in the flour, and let cook for a couple minutes, then gradually whisk in the broth. No lumps, and the best danged gravy you'll ever have with mashed potatoes or stuffing. Actually, it goes with just about anything.

Answer 6

heat some oil in a pan, add in a few tablespoons of flour and whisk it around. then add in a can of chicken or beef broth. then whisk it all together. add some garlic powder, salt, and pepper to it and let it simmer on low heat until thickened. that's gravy all day long. you can also add onions or mushrooms to make onion or mushroom gravy, too.

Answer 7

there are so many kinds could you be a little more specific or at least mention what the gravy will be served with?

Answer 8

If you mean gravy recipes-see link. Or do you mean stew in your own juices?