How to Make Gravy

Gravy Recipe Secrets: How You Can Make Fantastic Gravy in Only 5 Minutes!

Gravy. It is the finishing touch on homemade mashed potatoes or stuffing. You may not realize it, but making gravy is actually easy. How? In the next 5 minutes, you will learn the secret to making lump-free, delicious gravy!

I had the hardest time with making gravy. I would either have lumps or it would be so thick and jello-like that you could cut it with a knife! But then, I learned the secret to a good gravy recipe.

First, you have to understand what goes into gravy.

Gravy has three components:

fat: usually animal fat such as lard, grease or butter
thickener -- flour is the easiest to use
a liquid : water, milk or broth.

For simplicity, I will tell you how to make gravy from a poultry.

The measurements are simple: for each cup of gravy, you will need:

1 tablespoon of fat
1 tablespoon of flour
1 cup of broth

Assume that each person will eat about a half a cup of gravy. When in doubt, make extra. So if we are going to make gravy for 6 people, you will need to make 3 cups of gravy:

How to Make Gravy

Chef: Candy J.

Recipe type: Sauce

Ingredients

3 Tablespoons of Fat or Butter
3 Tablespoons of Flour
3 Cups Turkey Broth (or chicken broth)

Instructions

Now the secret is very simple:
It’s not what goes into the gravy, but how you put the ingredients together.
The first thing you need is fat.
Take the 3 Tablespoons of butter and melt in a frying pan. (Frying pans work better than saucepans.)
Next, combine your 3 Tablespoons of flour in the pan with the butter to make a paste. The consistency should be a little thicker than the glue you used as a kid in school.
The next step is probably the most important step in the whole gravy recipe. Do not skip this.
You will heat the paste on ‘simmer’ for at least a minute. Do not rush this. You will want the paste to be bubbling and shiny before you add the liquid. This usually takes about a minute or two. The paste might even change to a darker color. This is fine.
Now, add the broth all at once and keep the heat on simmer. If you don not have enough turkey broth, you can use chicken broth
You will stir this like crazy, being sure to scrape the bottom of the pan. Keep mixing until the gravy starts to bubble and thicken.
Take the gravy off the heat *just* before it gets to the thickness you want, as many times the gravy will thicken even more as it cools. At this point, you can taste and add pepper or salt or whatever you need to make the gravy taste right.