What is the simplest way to make gravy?!


Question: I think I remember my mom mixing broth or grease from meat (chicken or beef) w/ flour?


Answers: I think I remember my mom mixing broth or grease from meat (chicken or beef) w/ flour?

To pan dripings, with some of the fat removed, work in a few Tbsp. of flour, blend in water or broth over low heat and continue wishing until thickened. Taste and add salt & pepper if needed.

Buy a packet from the grocery store or brown some flour in a pan then add water and spices to add flavor!

you are right that's how it is done

Right /Make a reux out of that /then whisk in 1/2&1/2

CREAM GRAVY:
1/3 c. hot steak drippings or vegetable oil
1/4 c. flour
2 c. milk
Salt and pepper to taste
I use another skillet, let it get hot and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Next add 2 cups milk, continuing to stir until gravy thickens.

Easiest: Buy heat-and-serve gravy in a jar from the supermarket.

Best: Take a pan with drippings from your meat (turkey, chicken, beef, etc.) and deglaze pan with white wine. Bring to boil and add chicken stock plus aromatics.

In a separate pan, heat a fat (either leftover fat skimmed from the dripping or just some oil or butter) and whisk in flour to make a roux.

Introduce the roux to the broth mixture, stirring constantly. Add more butter. Yum.

Not flour but tapioca flour... That's the secret...

Lift the meat out of the dish and drain off most of the fat, keep it for dripping.
Pour a goodly slurp of red wine into the dish, and stir to take up all the bits. Add some flour and stir over a gentle heat till thickened. Let down with stock or with a bit more plonk until it's to your liking. Serve in a jug.
My ol' feller uses a tin of stout with beef; some folks use cider with pork and white wine with fowl.
Quantities are vague cos this is the art-not-science end of cooking. But Please - whatever you do - use free-range/organic meat!

one cup cold water
1 Tbl corn starch (?rounded)
OR
2 Tbl flour ..
they disolve very quick and never leave lumps.
add it to any dripings or stock soup or stew
as for your moms it's called (roue- roo??) ROUX
actually cooking the flour first.....

I take a cup or more of water, and add flour, so it looks thinner than green pea soup.

Put it into a shaker and shake well, this will get out the lumps.

Add it slowly to the pan drippings of the meat you baked, keep stirring it. Too thick, add a little more water.

I also add a beef boulion cube or chicken boulion cube, depending if you want beef or chicken gravy. I also add a few drops of "graving browning"

(chicken gravy, you can add a can of "cream of chicken soup" instead of the boulion cube.)





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources