Making gravy can be a real daunting task for many. I used to use gravy mixes because it was easier. But I missed the yummy, homemade flavor of “real” gravy. Then I learned how and guess what??? It’s easy!
So I want to share some of those tricks with you. You’ll be able to make gravy forever – from scratch!
Some things to keep in mind:
- You need to have some drippings, butter, oil or some other type of fat. The best is drippings from cooked meat.
- When you make Turkey or Chicken Dinner, don’t forget to save the drippings!
- You need flour of some kind. I use brown rice flour because it’s gluten-free and tastes amazing!
- You’ll want to know approximately how much fat you are using… because that’s how much flour you will use.
- Potato water is a super addition to gravy, so keep it (even if you have to refrigerate it from another use).
Meat drippings (and/or butter), at least 1/2 cup
Flour in equal portion to your drippings/butter (I recommend brown rice flour, and which makes a great gluten-free gravy!)
Water (optional: potato water, left over from cooking potatoes)
Optional for Poultry Gravy: Poultry seasoning and/or dried parsley
Capture your drippings
- For gravy made from drippings you first need to cook some meat! When you are done cooking your meat, remove the meat from the pan, and then drain the drippings into your gravy pot.
- You can add water to the meat pan to soak off all the brown goodness. This brown goodness (the stuff that may look almost burned) will add a great color to your gravy.
- If you don’t have good color in your drippings or in your meat pan, or because you’re not using drippings at all, you’ll have a chance to add it later by browning your flour.
Making the gravy
- Strain the drippings from your meat into a large cooking pot. If you don’t have very much, add butter to increase the fat to at least 1/2 cup. You can make your gravy meatless by using all butter, or you could try another type of cooking fat instead.
- Optional: If your fat doesn’t have a nice gravy color, and you don’t have water soaking in a meat pan, you can brown your flour a bit using a hot pan. Stir it constantly until it’s a nice golden brown then remove quickly.
- Once the fat is hot, whisk in an equal amount of flour (I recommend brown rice flour, which is gluten-free). Keep whisking it until it is well incorporated, but don’t let it burn. This mixture of fat and flour is called roux (pronounced “roo”).
- Once the roux is made slowly add your potato water, or the water from your dripping pan, or simple tap water. Whisk it in constantly while you add the liquid. You will likely add 4 or more cups of water. Keep whisking while you bring it to a boil. If it gets thick before it boils, add a water a little at a time. The consistency it is when it boils is what the final consistency will be.
- Add salt and pepper to taste. If it is poultry gravy, you can add poultry seasoning if you’d like. Adding a little bit of dried parsley to poultry gravy will add a nice touch but is unnecessary.
And there you go! That wasn’t so hard was it?
You can use this recipe for any kind of gravy, especially meat gravies.
Want to know how to roast a chicken? Click here.
How about you?
- Have you ever been intimidated by making gravy?
- Are you a gravy-making veteran? Share your tips with us!
- What kinds of fat have you used to make gravy? Do you make meatless gravy?