By Gingerbee on March 15, 2002
"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!"
Serving Size: 1 (284 g)
Servings Per Recipe: 1
"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!"
"this is a great recipe for gravy gravy master is a good change. a little hint for less greasy gravy though, put your drippings in a glass or metal bowl and put in freezer for 1/2 - 1 hr (if time allows you) then scrape off the fat, this will leave you with all the flavor, with little to no fat added"
"What I like about this recipe . is the roasted meat and the gravy master. a good touch"
"It's great to have a recipe with actual amounts. I remember watching mom make gravy, but she never measured so I would never know how much to add and it never came out right."
"Quick, easy and SO much better than storebought. Thanks."
"Whether your having turkey, chicken, pork, beef, or lamb just add this to your pan drippings, and you have the best gravy there is! I have been making my gravy this way for years. Thanks for sharing your recipe with all the newbie and oldie cooks! Linda"
"This was simple and tasty. It worked exactly as written. I added garlic and Mrs. Dash for a bit more spice."
"This is one of those "duh" recipes, but like the lead-in says, it's for all those 30-somethings who need the basics, and this one works fine. One alternative... you can use a whisk... just be sure the water is cold and presto... no lumps. One of the classics... simple yet effective."