Gravy – Technique

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.

 

Simple Homemade Gravy/ Gravy Technique

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.



9 Comments

  1. deneicer1 on September 10, 2012 at 12:21 pm

     @HeatherSolos Just found your reply by mistake!  LOL … Well, I definitely am not using it correctly if I am supposed to put the plug in the spout first!  I will look for a video on youtube or something…. I just don’t know how to use it.  My Dad bought it for me and it is one of those little gadgets that gets used a couple of times a year.  I don’t know if I will even choose to keep it.

  2. lmccollum on September 9, 2012 at 11:56 pm

    Great way to explain gravy making. I grew up as my grandmother’s “stunt double” and my earliest memories of her are in the kitchen with me standing on a stool at the stove stirring. As a mom, I’ve figured out that this was her way of including me while keeping me out of the way while she finished cooking everything else. 🙂
     

    • deneicer1 on September 10, 2012 at 12:21 pm

       @lmccollum I love your Grandmother all ready!    MUST remember!  MUST remember!  I may have grandchildren one day…. maybe!

  3. HeatherSolos on September 9, 2011 at 8:51 am

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

  4. deneicer1 on September 8, 2011 at 8:10 pm

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

  5. Alison Moore Smith on January 14, 2011 at 6:06 am

    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

  6. La Rêveuse on August 4, 2008 at 10:00 am

    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!

  7. […] Sunday – pot roast, carrots & celery, rice & gravy […]

  8. Teena in Toronto on March 29, 2007 at 9:38 pm

    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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