Gravy for Beef, Pork, Chicken or Turkey

Submitted by Gingerbee

"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!"

 

• Ready In: 6mins
• Ingredients: 9
• Yields: 1 1/4 cups

ingredients

• 1 cup water (cold)
• 3 tablespoons all-purpose flour
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon onion powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon pepper
• 1 tablespoon Gravy Master or 1 tablespoon Kitchen Bouquet

• For a sweet and sour-type gravy

• 1 teaspoon sugar
• 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.

Reviews

[TransplantedHusker]

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.

 

[karens2kids]

The perfect directions for making gravy! I made a roast and followed this and the gravy was awesome!

 

[Bill Wielenbeck]

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

 

[sadie44]

What I like about this recipe . is the roasted meat and the gravy master. a good touch

 

[Vyrianna]

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.