Gravy – Technique

by Heather on March 29, 2007

Dear Home Ec 101:

How do you make gravy? Does it all come from a jar?

~Dry in Dover

Heather says:

There is a knack to gravy, but once you understand the secret, it’s simple to make.

When the meat (roast, chicken etc) has finished cooking, pour all of the drippings* into a fat separator. These are one of the few kitchen gadgets I highly recommend. You’ll need to have 2 cups of liquid for this recipe. If there wasn’t enough in the pan you may add stock, canned broth, or bouillon and water.

*Be sure to scrape all the browned bits from the bottom, these are packed with flavor!

Heat 2 1/2 TBSPs of fat (skimmed from the drippings) in a skillet over medium heat. Stir in 1/4 cup flour, stirring constantly with a wooden spatula*. If you don’t have 2 1/2 TBSPs of fat, butter or bacon grease can be used in addition to or instead of skimmed drippings.

*You can use a rubber one, but I find it easier to break up any lumps with a wooden one.

The fat and flour will make a thick paste, keep stirring it over medium heat until the roux (that’s what it’s called) darkens several shades. This step eliminates a pasty, floury taste. Your arm may get, tired, but keep stirring. Call in a stunt double if you have to.

Now, very slowly add 2 cups of the broth/pan drippings to your roux. Start with just a few tablespoons and stir them in completely. Add a little more and stir that in. Each time you add broth you may add a slightly larger amount. If you add the liquid too quickly you’ll end up with lumpy gravy, so be patient Daniel-san.

Once all of your broth has been stirred into the roux bring the gravy to a simmer and season to taste. I like to add a little extra of the herbs used to flavor the main course.

Remove from the heat and serve.

Congratulations, gravy just like Grandma used to make.

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deneicer1 15 pts

Okay ~ I have one of those "fancy" fat separators....and I find it doesn't work very well. What am I doing wrong?

HeatherSolos 42 pts moderator

deneicer1 I'm not sure, what is it not doing? Do you put the plug in before adding the pan juices?

I make gravy once per year: Thanksgiving. It's easy enough, but I don't usually want the fat.

Still, think your blog theme is grand -- and needed!
My recent post Paleo Beef Stew

Lumpy gravy can be saved--that's what a blender is for. ;) Just blend and return to the pan and cook until it thickens. Works great.

This is pretty much how I make mine, too, and it's yummy. Canned gravy tastes like plastic to me. Ick. Nothing beats homemade pork chop gravy made with milk instead of broth. Yum!

I used to try to make gravy and finally gave up. Now I just buy the cans and heat 'em up. Yummy :)

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