What is your favorite type of gravy, and how do you make it?

Answer 1

wh. milk g. w. bacon & drppings

Answer 2

My favorite is pork chop gravy.

Sprinkle 6 pork chops generously with Lawry's salt and pepper on both sides. Melt a couple tablespoons of butter or oil in a large frying pan and lay the chops in the hot pan. Cover and reduce heat to medium. Turn chops over after 15 min, and cook the same way on the other side for another 15 min. Remove the lid and turn up the heat and cook both sides until browned nicely. Remove the chops to a plate.

Mix 1 to 2 tablespoons of cornstarch in a cup of cold water. Turn the heat under the pan to high and keep stirring the drippings to loosen all the browned bits in the pan. Slowly pour in the cornstarch and water a little at a time, stirring all the while. It will bubble up and thicken pretty quickly. Add more water if it gets too thick.
Taste it and add more seasonings if needed, then serve over mashed potatoes with the chops. Mmmmm!!!! Cornstarch makes a glossy delicious gravy. I don't like the taste or texture of flour in gravy.

Answer 3

I love turkey gravy - and I make it with the drippings of a roasted turkey. But how the gravy turns out depends on how you roast the turkey. So here's the recipe.

Take 1 stick of butter and melt it in a saucepan or the microwave. Add several dashes of garlic powder (not garlic salt), salt, pepper, and sweet paprika.

Use a poultry brush or new paintbrush to "paint" the turkey with this mixture. Place the turkey in your roasing pan. In the bottom of the pan place about 1/2 cup of water and 1/2 cup of dry white wine. (California or Aussie Chardonnay is good.)

Roast your turkey - adding a bit of wine and water when the liquid gets low.

When you turkey is done - remove it from the pan.

Take 1/2 cup of the drippings and place in a small sauce pan. Add a couple of tablespoons of white flour and whisk to make a roux (a paste of the flour and drippings). Add about 1/2 cup of milk and additional drippings. Cook over a low flame until the gravy is the consistency you like. If it gets too thick, thin it with additional milk or chicken broth. If it's too thin reduce it over the flame.

Enjoy!

Answer 4

white sausage gravy

Cook 1 lb of sausage (if you like you can also add a couple slices of bacon for more grease) and drain. Put grease back into pan and turn heat on low. Sprinkle flour over grease until you have a paste like consistency. Slowly whisk in milk until you have the amount and texture of gravy that you desire. Add salt and pepper to taste.

Answer 5

I like lamb gravy the best but father Feck likes his beef gravy

Answer 6

Beef gravy made from scratch, when you boil the beef you make the gravy you put salt/pepper and corn startch or flour, its good, same if you bake a turkey, use the juices and a baked chiken.

or try here
http://www.bhg.com/recipes/searchResults.jsp?start=1&searchType=text&resultsType=recipe&resultCategory=kitchen&ordersrc=google2gravy_results&s_kwcid=ContentNetwork|394303582&_requestid=181603

Answer 7

Brown gravy. Hell I could not make it, I burn water!

Answer 8

Our favorite kind is made after we fry hamburgers. add flour to the grease in the pan and then add milk and boil. add salt and pepper and serve over mashed potatoes. mmmm