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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!
- In pan, measure and heat fat.
- Wisk in flour.
- Cook on low to medium heat until it starts to color. (This is called rue). Wisk constantly.
- When flour darkens to desired color, slowly wisk in measured liquid.
- Cook until desired thickness.
- Season to taste.
- You can add kitchen boquet or gravy master for added color.
The way my mother taught me to make gravy over 60 years ago, one recipe that works and makes sense and works perfectly! Used any drippings, all ways a very tasty gravy as will a great sauces. And easy to remember. The more I play with my food, the more I love cooking, to make a grate gravy sauces, that will work for me, that is!! Than I can do my happy food dance!! this would receive the Nobel Pie Prize if such an accolade existed. Love it!! Grpa!!
This is the way my mother taught me to make gravy 25 years ago! Tried and True! Works every time!
This works perfectly!