You don't need a recipe when you have this formula. The fat can be crisco, butter, oil, or the fat from your pan drippings. The liquid can be water, broth, milk, the juice from the pan drippings or any flavorful liquid. When I make pan gravy, I pour all of the drippings into a shallow bowl and wait for the grease to rise to the top, so you can seperate the fat from the liquid for measurements. Pan gravy is best made in the pan that the meat was cooked in. All of that brown stuck on stuff adds flavor and gives gravy its golden color. So no more gravy mixes, or heaven forbid, canned gravy for you!
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Units: US | Metric
- 1In pan, measure and heat fat.
- 2Wisk in flour.
- 3Cook on low to medium heat until it starts to color. (This is called rue). Wisk constantly.
- 4When flour darkens to desired color, slowly wisk in measured liquid.
- 5Cook until desired thickness.
- 6Season to taste.
- 7You can add kitchen boquet or gravy master for added color.
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Nutritional Facts for Basic Formula for Gravy
Serving Size: 1 (4 g)
Servings Per Recipe: 10
- Amount Per Serving
- % Daily Value
- Calories 30.4
- Calories from Fat 23
- Total Fat 2.6 g
- Saturated Fat 1.3 g
- Cholesterol 2.8 mg
- Sodium 122.3 mg
- Total Carbohydrate 1.3 g
- Dietary Fiber 0.0 g
- Sugars 0.1 g
- Protein 0.2 g