How to Make Gravy

While I was making the shopping list for Thanksgiving dinner my husband was looking over my shoulder and said, “Gravy.” I informed him that I was making gravy, not buying it. Homemade gravy is VERY easy to make and so much tastier than the stuff in a jar.

Quite a few of my readers have asked me how to make gravy. I guess people are afraid to try it at home, because they are afraid it might be lumpy or runny or something. But in reality it is really simple. The rules are cook on low, never quit stirring.

This recipe is going to follow a different format than my normal recipes, because I’m going to give you a few different ways to make gravy, all of them easy, all of them yummy.  This recipe can be used for chicken, beef, or pork.  Just change up the stock

Homemade Gravy

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Basic Recipe 1
Servings: 4 cups
Time:    Prep: 5 minutes, Cook: 10 minutes
Hardware:  Measuring spoons and cups, a whisk, a sauce pan

Ingredients:

• 1 stick unsalted butter
• ½ cup flour
• 4 cups of chicken stock
• S & P

1. Melt the butter over low heat.
2. Slowly whisk in the flour. Whisk until the flour is the color of very light honey, maybe 2 minutes.
3. Whisking the entire time, slowly add about ¼ cup of stock. When that has been stirred in add another ¼. When that is completely incorporated, add half the remaining stock. Turn up the heat and allow the gravy to come to a slight bubble.  Stir in the rest of the stock. Allow the gravy to come to LOW simmer and salt and pepper to taste.

You can add some interesting flavor to your gravy and make the color more appealing by adding a level teaspoon of instant coffee, ½-1 teaspoon of soy sauce OR ½-1 teaspoon Worcestershire Sauce before adjusting the seasonings.

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Basic Recipe 2
Servings: 4 ¼ cups
Time:    Prep: 5 minutes, Cook: 5 minutes
Hardware:  Measuring spoons and cups, a whisk, a fork, a bowl, a sauce pan

Ingredients:

• 4 cups of chicken stock
• 3 tablespoons cold water
• 3 tablespoons corn starch
• S & P

1. Bring the stock to a low boil.
2. Stir the cornstarch into the water until the cornstarch is completely dissolved.
3. Stir the cornstarch-y water into the boiling stock. Stir and allow the gravy to thicken.  Salt and pepper to taste.

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Better Recipe
Servings: 4½ cups
Time:    Prep: 15 minutes, Cook: 10 minutes
Hardware:  Measuring spoons and cups, a strainer/sieve, a fat separator, a whisk, a sauce pan

Ingredients:

Pan drippings
Butter
½ cup flour
4 cups of chicken stock
½ cup heavy whipping cream
S & P

1. Pour the stock into the bottom of the roasting pan when you place the turkey into the oven. Baste the turkey throughout its cooking time with the stock.
2. While the turkey is resting, drain the stock from the bottom of the pan, through the strainer, into the fat separator. Separate the fat from the stock.
3. Add enough butter to the pan dripping fat to make ½ cup.  Heat the fat over low heat. Slowly whisk in the flour. Whisk until the flour is the color of very light honey, maybe 2 minutes.
4. Whisking the entire time, slowly add about ¼ cup of stock. When that has been stirred in add another ¼. When that is completely incorporated, add half the remaining stock. Turn up the heat and allow the gravy to come to a slight bubble.  Stir in the rest of the stock. Allow the gravy to come to LOW simmer
5. Stir in the whipping cream and salt and pepper to taste.

You can substitute white wine for the cream. If you use wine then add it first so that you cook off the raw wine taste. You can add some interesting flavor to your gravy and make the color more appealing by adding a level teaspoon of instant coffee, ½-1 teaspoon of soy sauce OR ½-1 teaspoon Worcestershire Sauce after adding the cream and before adjusting the salt and pepper.  You can also make onion gravy by cooking 1 cup sliced onions in the fat/butter until they are soft.  Push the onions to the side and then follow the other directions.  You can do the same with mushrooms.  In fact, after you master the basic recipe, play around.  Practice is the best way to learn to cook.

Creamed Spinach

I love spinach.  I love Creamed Spinach even more. I first had Creamed Spinach at Izzy’s Steaks and Chops in San Francisco. Izzy’s is old school and so is Creamed Spinach. I imagine that when my grandfather was out on the town he ordered Creamed Spinach with a huge, rare steak and a glass of Cutty Sark, straight up. It is simple, yet elegant. Fancy without being fussy. And very easy to make.

Creamed Spinach makes an excellent addition to any meat dish.  I often serve it with steak or pork loin.  But truth be told, I like to eat it right out of the pot, all by its lonesome.

Servings: 4-6

Hardware:  Food processor, knives and cutting boards, measuring spoons and cups, a deep skillet, a whisk and a wooden spoon
Time:  Prep: 5 minutes, Cook: 10 minutes

Creamed Spinach
Old School Elegance

Ingredients: 

• 2 pounds baby spinach leaves
• 3 tablespoons of butter
• 2 tablespoons flour
• 1 shallot (⅛ cup)
• 1 garlic clove
• 1 cup cream
• ⅓ cup Parmesan cheese
• A pinch of nutmeg
• Salt to taste

1. Chop the spinach leaves in the food processor. Dice the garlic and the shallot.
2. Over medium heat melt the butter in the skillet, add the diced shallot and garlic clove.  Sauté until the shallot is soft, for 2 or 3 minutes.
3. Whisk in the flour.  Whisk until it is a paste and the color of honey.
4. Stir in the cream, cheese and spinach. Sprinkle in a dash of nutmeg and salt.
5. Cook on low for 5-6 minutes, stirring often.  Taste and adjust the salt.
6. Serve warm.

Artichoke and Mushrooms over Pasta

My husband is out of town so I can cook whatever I want. Artichokes, mushrooms, tomatoes, and olives are not his favorites, but they are mine. After eating this they will be yours, as well.

I serve this over whole wheat pasta because, in addition to being better for you, the pasta adds a nice texture to the dish. You can throw in cooked ham, chicken or shrimp at the end if you absolutely must have meat, but this is hearty enough to eat as is.

Servings: 4-6

Time:    Prep: 5 minutes; Cook: 30-35 minutes
Hardware:  measuring spoons and cups, a cutting board and knives, a large heavy bottom skillet (I prefer a cast iron skillet), a colander, a wooden spoon, zester

Cook at home

Ingredients:

• Olive oil to cover the bottom of the pan
• 1 pint grape tomatoes
• 8 ounces of baby portabella mushrooms
• 3 cloves of garlic
• 15 pitted Kalamata olives
• 2 sprigs of fresh rosemary
• 6 ounce jar of marinated artichoke heart
• 1 cup of a sweet wine (I used Mascato)
• Zest of one lemon
• Salt
• 8 ounces cooked whole wheat spaghetti

1. Mince the garlic. Clean and roughly chop the mushrooms.  Chop the tomatoes. 
2. Drain the artichokes, reserving ¼ cup of the liquid.
3. Heat the oil on medium.  Add the garlic, mushrooms, and tomatoes.  Cook on medium for about 10 minutes or until the tomatoes and mushrooms begin to give up their liquid. Stir occasionally.
4. Add the artichokes, rosemary, reserved liquid, and wine. Allow the liquid to come to a boil. Simmer until the liquid is reduced by half.  This should take 20 minutes or so.  Stir enough to keep anything from sticking.
5. Zest the lemon over the sauce. Remove the rosemary sprigs. Taste and adjust the salt.
6. Serve immediately over whole wheat spaghetti. 

Artichokes & Mushrooms over
Whole Wheat Pasta