Making gravy is art form. Good gravy makes a meal that much better, while bad gravy can ruin it. I learned to make gravy from my dad. He always uses the meat drippings, so I always use the meat drippings. There isn’t really a set amount of ingredients, you have to play with the gravy until it has the right consistency and flavor. Stirring the gravy is the most important part, so you don’t get lumps.
- drippings from a roast (chicken or turkey or beef)
- flour: about 2 tablespoons
- 2-4 cups broth- match the meat buy chicken broth for chicken or turkey gravy and beef broth for beef gravy
- milk – about 1 cup
- cornstarch – about 1 tablespoon
Scrap the bottom of the roasting pan with a metal spatula to loosen the drippings. If needed, heat the pan to loosen any stuck-on bits.
Sprinkle the pan with flour. Stir the flour and drippings, and make a thick paste. Pour a small amount of broth into the roasting pan. Stir so the paste is runnier. Use your spatula to remove flour lumps. If you haven’t already, heat the pan on low to medium heat. Add the remaining broth a little at a time into pan. Stir constantly and do not add more broth until all lumps are out (not including the dripping lumps). Once you have added the broth, strain the gravy through a fine strainer to remove any dripping chunks.
Pour the strained broth into a new pot. Continue to heat and stir. The broth should begin to get thicker. Add milk. Continue to stir.
If the gravy does not get to the desired thickness, add some cornstarch solution. (Dissolve 1 tablespoon of cornstarch into 1/2 cup of water and add to the gravy). Continue stirring until the desired thickness.
Add salt and pepper to taste.