how do you make homemade gravey?

Question

I have tried but it never comes out right. How do you make it?

Answer 1

http://www.allthingsfrugal.com/h_gravy.htm

http://www.allthingsfrugal.com/h_gravy.htm

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20880,00.html

hope it helps

Answer 2

The best way to make homemade gravy that I've found is to to remove the meat from the frying pan or from the roasting dish if you've roasted it and allow the pan to cool a bit while I prepare the thickening agent. I use a mixture of about 1 mug of water and about a tablespoon or two of cornflour, mix it up well in a bowl so to get rid of all lumps, add salt to taste and even some powdered chicken or beef stock for added flavour if you so desire. I then put the pan on low to medium heat and add the mixture and continue to stir it while heating making sure to scrape all the flavoursome stuff off the base of the pan in the process. The gravy will thicken while heating and stirring. Note: If gravy turns out too thick, use less cornflour and vice versa.

Answer 3

The best way is to use the same pan that you cooked the meat in. Take out the meat and add broth to all the grease and pan drippings. Then add flour or corn starch and some seasonings. Whisk it until it thickens and bubbles.

Make sure you dilute the flour / cornstarch in water (or broth), BEFORE adding it to the gravy. That keeps it from being lumpy. Don't add too much flour, it will thicken if you stir it and let it cook. Only add the flour at the beginning, and don't add more later. It's better to have it a little thing than to have it tasting like flour.

Answer 4

I always failed at homemade gravy until last year, and this one worked!

2 Tbsp congealed bacon drippings (I keep a tub of it in the fridge now)
4 Tbsp flour
2 cups beef broth

Melt the drippings in a saucepan. Whisk in ONE Tbsp of flour. When well combined, whisk in ONE more Tbsp and so on. Then cook that roux for a minute or two, whisking constantly. Then very gradually add the broth while again, whisking constantly. When it's smooth, let it sit on the heat a bit more without stirring and it will thicken up more.

You should have a totally yummy gravy and no lumps!

Answer 5

Gravy is best made when using the juices from the meat that you have cooked. Like the juice from a roast.
Take the juice from a roast and put it in a pan. bring to a boil ( this should be approx. 2-3 cups) if not add some water with beef bullion in it. Boil for 5-10 minutes. While boiling take4 tbs cornstarch with a cup of cold water and mix until dissolved. Start whisping the boiling mixture and slowly add the cornstarch mixture until desired thickness.

Answer 6

take 3 pats of butter, about 1/4 c of flour ... melt butter put in flour let cook for a while about a minute, then take some (it doesn't matter how much really, I usually use a can and add more water or whatever if it's too thick for me when I'm done) chicken stock or beef stock or whatever kind of stock you want and add it and stir it in there ... you should be doing this at medium heat or medium high heat... it should become thick. I then like to add some sour cream and cheese, but lots of people don't do that. I just think it's better that way.

Answer 7

The easiest way is to heat some chicken or beef broth on the stove top.
Take 2 to 3 Tablespoons of corn starch and mix in just enough water so that when you stir it's not thick and hard to stir.
When the broth is hot gradually add the corn starch water mixture to the broth whipping with a metal whisk as you go.

For more flavor you can also add meat drippings...like from where you cooked a pot roast or fried pork chops, etc.

Answer 8

I like to deglaze the pan with acid/alcohol (wine, beer, vinegar, lemon juice..etc.) to get the flavor out of the roasting pan. I like to then bring up the volume with a little water. Then I mix my thickening agent ( I like 50% flour 50% corn starch) with just enough water to make to make a smooth liquid. Combine the two liquids together and season with fresh cracked black pepper and salt to taste. Then bring up the heat to boiling to drive off excess liquid while whisking for a minute or two. While very hot, strain the gravy through a metal sieve (plastic might melt). Upon cooling it will thicken up. There are not any specific measurements because it takes a lot of touch and feel to get it right. Good luck!

Answer 9

I live in Thailand and I make gravy like this:

Mix some cornflour (maize flour in the US I think) with cold water so it is mixed well. (say 1 pt)

Add some seasoning (I use pepper, food stock cube, oyster sauce and soy sauce (the later two are not that important).

Optionally add Worcester sauce or Italian herbs or steak salt. Also garlic is nice if you like it.

Then mix the cornflour liquid with the juices from the meat and stir constantly bringing to boil and simmer for 5 mins.

Should be good gravy.

Enjoy.

Answer 10

The best type is made from sausage grease...

INGREDIENTS
1 pound ground pork sausage
3 tablespoons bacon grease
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper



DIRECTIONS:

Brown sausage in a large skillet over medium-high heat. Set aside, leaving the drippings in the skillet.

Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown.

Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.

Answer 11

If you are looking to make milk gravy just brown about 2T flour in shortening then add milk and stir until it gets thick. It is always best to start out with less milk because you can always thin the gravy down but cannot thicken it. Season the gravy with salt and pepper or what ever you like. You can also add coco and sugar to this if you want chocolate gravy.