Gravy for Beef, Pork, Chicken or Turkey

By Gingerbee on March 15, 2002

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Ingredients

    1. 1 cup water ( cold)
    2. 3 tablespoons all-purpose flour
    3. 1/4 teaspoon garlic powder
    4. 1/4 teaspoon onion powder
    5. 1/2 teaspoon salt
    6. 1/2 teaspoon pepper
    7. 1 tablespoon Gravy Master or 1 tablespoon Kitchen Bouquet

    For a sweet and sour-type gravy

    1. 1 teaspoon sugar
    2. 1 tablespoon white vinegar

Directions

  1. 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.
  2. This is a basic recipe to making gravy for any type of oven-roasted meat.
  3. In a small bowl, add water and flour, stirring to get out all lumps.
  4. Remove meat from the roasting pan leaving all the liquid and dried bits.
  5. 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.
  6. As the liquid thickens, add salt, pepper, and spices, including the gravy master.
  7. If gravy is too thick, add more water, a little at a time while stirring.
  8. Stop at the desired thickness.
  9. Remove from the heat.
  10. Pour gravy through a strainer to remove any lumps, debris that did not dissolve.
  11. Fill your favorite gravy boat and serve!
  12. *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.
  13. Amount will depend on how much liquid is in your roasting pan after meat has cooked.
  14. 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.
 
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