Making gravy for any occasion is easy once you know the not-so-secret formula.
Basic gravy is made by adding equal parts of a fat to a thickener then adding a warm liquid.
- Liquid Measuring cup
- Small pot
- Strainer (optional)
- FAT– butter, oil, bacon, turkey, chicken, beef, etc EQUAL PARTS TO Your Thickener
- Thickener-Flour or cornstarch (if you use cornstarch your gravy will be light)
- Warm Liquid – 2 cups of hot, low sodium stock (beef, turkey, chicken, etc)
- 3 tablespoons of beef, chicken, turkey, drippings OR butter —Melted
- 3 tablespoons of flour stirred into the fat
- Cook 1-2 minutes to cook the flour
- Heat the stock
- Whisk in hot stock gradually and bring to a boil. Whisk the whole time to prevent lumps.
- The gravy will thicken once it comes to a boil keep stirring.
- Turn heat to low until ready to serve.
- If your gravy is lumpy then pour the liquid through the strainer to remove the lumps
- If your gravy isn’t as thick as you’d like, then make a paste out of a tablespoon of butter and flour in a bowl, add some gravy and whisk the butter-flour mixture until you have a really thick liquid, and then poured that into your gravy and bring to a boil again and it should thicken.