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This is for all the 30-something's learning to cook and say, "but I don't know how to make gravy like Mom's!" This is a basic "how-to" but you can be individually creative with your tastes by spicing it up with hot spices or giving it a foreign flare with curry or chinese 5-spice. Use your imagination and don't be surprised if you like your results, better than Mom's!
- Variations: Add fresh sliced mushrooms, or onions, or hot pepper flakes, or any special spice to create a foreign flavor such as cummin or curry.
- This is a basic recipe to making gravy for any type of oven-roasted meat.
- In a small bowl, add water and flour, stirring to get out all lumps.
- Remove meat from the roasting pan leaving all the liquid and dried bits.
- On the stovetop, over a low heat, add water to pan drippings, stirring constantly with a wooden spoon, dissolving all the flavors from the bottom of the pan.
- As the liquid thickens, add salt, pepper, and spices, including the gravy master.
- If gravy is too thick, add more water, a little at a time while stirring.
- Stop at the desired thickness.
- Remove from the heat.
- Pour gravy through a strainer to remove any lumps, debris that did not dissolve.
- Fill your favorite gravy boat and serve!
- *If gravy is too thin, add 1 teaspoons of flour at a time (again, diluted in 1/4 cup of cold water) until the desired thickness is achieved.
- Amount will depend on how much liquid is in your roasting pan after meat has cooked.
- By adding more water and adjusting the flavorings, you could s-t-r-e-t-c-h this recipe to accommodate the servings required, but be careful not to lose the richness of the meat flavor.
Waaaay better than anything out of a can or packet. I didn't have any Gravy Master or Kitchen Boquet so I used beef "better than boullin" -yummy. I'll use this again.
The perfect directions for making gravy! I made a roast and followed this and the gravy was awesome!