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

************************************

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.

************************************

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.

************************************

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.