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Answers: I have never been able to make a great gravy. What are the best ingredients for a delicious gravy? The recipes I find online turn out bland. Please any ideas will be great for breakfast gravy and a dinner gravy.

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******GRAMMIE’S RED EYE GRAVY
Optional: ham, fat back, bacon or hog jowl
1/2 c. coffee
Fry ham (or other meat) slowly, making sure drippings (grease) does not burn. Remove drippings while very hot. Pour in bowl, pour coffee in frying pan, rotate pan and very quickly pour into drippings.

**********SAUSAGE GRAVY
1 lb. reg. sausage
Salt and pepper to taste
1 tbsp. sugar
3/4 c. flour
4 c. milk (more or less depending on desired consistency)
Fry sausage until crumbly. Salt and pepper to taste. Stir in sugar and brown about a minute. Stir in flour. Slowly stir in milk. Continue stirring until thickened. Serve over homemade biscuits or canned biscuits.

**********BROWN GRAVY
This recipe can be used to make either beef gravy or brown chicken gravy just by using beef broth or chicken broth. Always remember to use equal amounts of fat and flour and increase amount of broth accordingly. 3 tbsp. all purpose flour 2 - 2 1/2 c. broth 1/2 tsp. black pepper 1/2 tsp. salt
Strain broth from roast beef (or roast chicken). Remove excess fat by adding ice cubes and remove as it hardens. Add 3 tablespoons fat and 3 tablespoons flour to skillet and stir over medium heat until browned. Add salt and pepper, stir in broth, and bring to a boil. Continue stirring while gravy boils 2 to 3 minutes. If it gets too thick, add a little more broth or water. Serve hot.

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learn how to make a good roux! melted fat from whatever meat you serving , butter, flour. if teh roux is done properly you will have no lumps as well. make a good stock. the more ingredients the better. if you want an exact recipe to what you are cooking, you can look online or email me.
hope this helps

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For breakfast gravy, use shortening or drippings from cooked meet. Make a rouge with flour, that is, add flour to heated drippings or shortening and stir and cook until it's brown, like cocoa powder, then add milk right away, slowly and stir with wire whisk until smooth, heat until thick. (Use a heavy skillet, cast iron is best, for this.) My husband "played" with his recipe until it tasted good, he adds some white, some brown, and a 7 grain flour to get a nice blended flavor. When the gravy is thickened, add salt to taste, black pepper is optional. (He makes gravy almost every weekend, I can't get it to taste as good as he can but I can make it.) To make sausage gravy, fry the sausage and remove from skillet, when the gravy is together and you are waiting for it to thicken, add the meat back in.

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1 pound ground pork sausage
3 tablespoons bacon grease
1/4 cup all-purpose flour
3 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

DIRECTIONS
Brown sausage in a large skillet over medium-high heat. Set aside, leaving the drippings in the skillet.
Mix bacon grease into the sausage drippings. Reduce heat to medium, combine with flour, and stir constantly until mixture just turns golden brown.
Gradually whisk milk into skillet. When the mixture is smooth, thickened, and begins to bubble, return the sausage to skillet. Season with salt and pepper. Reduce heat, and simmer for about 15 minutes.

1/2 cup vegetable oil
3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
4 cups milk

DIRECTIONS
Heat the oil in a large skillet over medium heat. Whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned, about 10 minutes. Gradually stir in milk so that no lumps form, and continue cooking and stirring until thickened. If the gravy becomes too thick, you may thin it with a little more milk.

1 teaspoon yeast extract spread, e.g. Marmite/Vegemite
1 teaspoon onion powder
1 teaspoon salt
1 1/2 cups hot water
4 tablespoons butter
1/2 cup cold water
2 tablespoons cornstarch


DIRECTIONS
Melt butter in a saucepan over medium heat. Stir in yeast extract spread, onion powder, and salt until smooth. Gradually whisk in 1 1/2 cups water so no lumps form. Bring to a boil. In a small cup, stir together 1/2 cup cold water and cornstarch. Stir the cornstarch mixture into the saucepan, and continue boiling until thickened. Cool slightly before serving.

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OK..standard for both beef and chicken. First, start off with some of the drippings if you have them (about 2-3 tablespoons) in a large pan. Add 1 tablespoon butter. Add same amount of flour and heat on medium for about 2min, stirring, This is your base. Now, gradually add either stock, or water (about 2 cups). if you add water, you must also add bouillon (2-3 cubes)..stir until thickens (5 min)..I also add just a drop or two of Graveymaster. It helps with the color and adds some flavor.. Beyond that, you can add whatever spices you like... but that is the basic gravy..

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I put 4 dessert spoonful of gravy granules add some cold water stir it, then i add about half a pint of boilling water stir it and leave it standing for a few minutes it very thick than i just add a little a bit of water at a time and keep stiring until it's just right.

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I used to be terrible at making homemade gravy because I always made huge amounts of it from bags at a restaurant. But I finally got it right at home.

Bacon gravy

2 Tbsp. rendered bacon fat (I keep a tub of it in the fridge)
4-5 Tbsp. flour
2 cups beef broth (I use beef base and water to make it)

Heat the fat until melted, then whisk in the flour 1 Tbsp. at a time. Let it bubble while whisking for a few minutes. Then slowly whisk in the beef broth. It may seem thin, but it will thicken up on the heat. Whisk occasionally to keep a skin from forming.

Once you've had this, you'll never have boring gravy again. :)

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