How To Make Perfect Gravy
Don't buy that canned stuff - I'll show you how easy it is to make PERFECT GRAVY that is flavorful and has no lumps! Perfect for holidays!
Servings: 8 servings
Equipment
Ingredients
- Drippings from cooked meat
- Cool water or broth
- ¼ cup all-purpose flour
- Salt and pepper to taste
Instructions
- Carefully pour the drippings (juice and fat) from the roasting pan into a heatproof measuring cup or fat separator. Let stand until the fat rises to the top.
- Remove 1/4 cup of the fat; return it to the roasting pan. Discard any remaining fat. Add enough water or broth to remaining drippings to measure 2 cups, if necessary.
- Place roasting pan over one or two burners over medium heat. Add the flour to reserved fat in the pan, constantly stirring with a wire whisk until well blended and the flour mixture starts to turn a light brown.
- Gradually whisk in the 2 cups of drippings/broth. Bring to boil. Reduce heat to medium-low; simmer 5 to 10 min. or until slightly thickened, stirring frequently.
- Season to taste with salt and pepper.
Notes
Did you know you can still make a great gravy without pan drippings?!
In a medium saucepan, use 1/4-cup of butter or oil in place of the separated fat and use 2 cups broth in place of the drippings!Recipe Tips
- Add your favorite herbs or roasted garlic for extra flavor!
- For more umami-flavor, add a splash of soy sauce or Worcestershire sauce.
- You can easily double or triple this recipe.
- It's important to use a whisk.
- Add your liquids slowly, and keep whisking!
- Be sure to give your gravy time to thicken up.
- Wait to season at the end since cooking will reduce the liquids and concentrate the flavors.
Nutrition
Serving: 0.25cup | Calories: 57kcal | Carbohydrates: 4g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 91mg
