How To Make Gravy
As time went on my mom taught me how to make gravy by adding some flour, stir a lot, wait for a boil and WOW that was her recipe for homemade gravy. So what was the problem? Her directions on how to make gravy were to basic, she was one of those that could just add a little of this and that and create a delicious meal. I followed them to a tee, well as well I could anyway – 3 scoops of this and a rolling boil of that were not enough for me, I needed details. I did own measuring cups and measuring spoons and although they didn’t get used often, I did know how to read them.
After years of lumpy gravy that tasted more like flour than anything, I was able to find the detailed recipe I needed. (Thanks to the world wide web being bigger, better and FREE!) So to those of you that need the exact recipe on how to make gravy, here it is:
How to Make Gravy
- Step 1 – After cooking the meat (roast, chicken, turkey or whatever it is) remove the meat and use a ladle or strainer and transfer the cooking liquid into a measuring cup ( I use a glass 4-cup one). Let the cooking liquid stand for about 5 minutes. You will see the fat raise to the top, skim that off and toss it, the fat that is. Take note of amount left in the measuring cup once the fat has been removed.
- Step 2 – Pour the cooking liquid into a sauce pan and start heating over medium heat. For each cup of cooking liquid (the remaining amount you took note of in step one), mix 2 tbsp of all-purpose flour and 1/4 cup of cold water until smooth. (trick I put the flour and water in one of those small Ziploc containers and shake like crazy)
- Step 3 – Stir flour mixture into boiling cooking liquid, stirring constantly 1 minute or until thickened.
So there it is, that’s how I make gravy. It’s simple and quick. But wait one more thing, if you have a big family like mine, sometimes the cooking liquid will not make enough gravy for everyone. No worries- add canned broth* to the measuring cup with the cooking liquid, but remember to take note of the amount for proper measuring of the flour mixture.
*Hot water can also be used in place of the canned broth but you will need to add seasoning like salt and pepper. If not it will taste like homemade flour gravy – trust me it’s not good!
Oh and if you burn the gravy – like I have so many times, I can help with that too. Click the link for a list of quick and easy recipe rescue tips! Kitchen Tips and Recipe Rescue
I have to admit, i very rarely use a recipe for my gravy. But yours looks good!
Do you think gravy making is becoming a lost art?
Anyway, when there isn’t enough liquid, I’ll often add beef stock and red wine. (just a splash! or maybe a bit more…) and if it’s still bland, half a teaspoon of mustard can lift it a lot.
Hi there, yes I agree with you. I like the splash of red wine (after a day like today I would probably measure by the cup, a splash would not be enough HA-HA) and great tip on the mustard, I will have to try that next time!
This is by far the easiest and yummiest gravy recipe EVER! Thanks. I feel like the ‘Queen of Gravy’ :)
I agree 100% that is why I had to post it…I’m glad you liked it!!
Yummy, i tried the recipe and its realy tastung fantastic! My wife and the kids love it.
omg , u r a GOD send! that was so easy i never made gravy because i ( like u) it was to flouree! my goodness, God bless you hun’
with all due respect,
Michael James Ludowise
Wish me luck…im trying this out tomorrow!!
My 1st successful gravy EvEr!! & i’m 40-lol! Thanks so much for easy to follow directions.
I found this recipe a couple of months ago, printed it and then lost the darn thing. Thank god I found it again on here! I could not make gravy to save my life until I tried your recipe and it came out AMAZING! Thanks for sharing
If we use onion in maximum amount ,then we cant get gravy in quantity ,tomatoes also play vital role in it.But i always take onion in quantity to make gravy maximum.
Thanks for Gravy Recipe I am going to give it a try now!
sally´s last [type] ..Victorinox Cutlery 6-Piece 5-Inch Wavy Edge Steak Knife Set- Black POM Handles
When making gravy as a young mother, I often used a Roux of equal parts margaine or butter to Flour,(2Tablespoons each) stir in a sauce pan till it becomes browned. I then took a flavor package from Ramen noodles and added 1 and1/2 cups water and microwaved till almost boiling. whisk into your roux and Violla…flavored gravy. It seemed i always had ramen on hand, beef and chicken and Instant potatoes. enjoy :)
Made a pot roast today and was looking for a gravy recipe I could use…I’m only 22 and have never made a successful gravy since I started making pot roasts (@15yrs old) this is AMAZING thank u!!!
What would you suggest if: I was planning on making Thin sliced, top round steak, I want to grill the steak though. I still want a gravy to put on top. There would be no cooking liquid to work with however, since I am grilling it. What would be your suggestion on the easiest gravy recipe for something of the sort.
[...] advice on gravvy making(in turkey) This is the recipe I used when I ran out of Bisto! How to Make Gravy – Homemade Gravy Recipe | Cheap Meals For Your Family worth a try [...]
[...] How to Make Gravy [...]
Wow! I just made gravy and it is delicious. Thanks for sharing and for making it so simple.
thanks
This saved our turkey! Thank you!