When I watch cooking shows on TV sometimes I hear them say this is a Method not necessarily a recipe. This is one of those times. In the case of gravy you can use almost any kind of liquid you like. You can also use many different types of fat. Fat and flour is what you use to make the Roux which acts as the thickening agent for the liquid. Today I made a Chicken Gravy to go with our Island Chicken and Garlic Mashed Potatoes. You just need to start with a medium size stock pot or deep pan and a whisk.
Gravy Recipe
This is more of a basic Method of how to make gravy. You can use meat drippings, butter or oil for the fat. Chicken stock, beef stock, vegetable broth, milk, or meat juices can be used for the liquid. Sometimes I use a combination of liquids to give the gravy more body. I just match the fat and liquid to the meat I am making.
2 Tbsp. fat (butter, meat drippings, or oil)
2 Tbsp. flour
2 cups liquid (Chicken Stock, Beef Stock, Vegetable Stock, meat juices, milk or a combination)
salt and pepper to taste (stocks can be salty so taste the gravy before adding salt)
Start with a Roux. In a medium stock pot or a deep pan melt the fat. Whisk in the flour and cook for a minute to cook out the raw flour taste.
Pour in the liquid. Whisk constantly until boiling. The liquid will not get thick until the mixture comes to a boil.
Once it comes to a boil decide if it is at the right thickness for you.
If the gravy is too thick add a little more liquid whisking constantly. If the gravy is too thin you can add a slurry of flour and water. Put a tablespoon of flour and a little more than a tablespoon of water into a cup or small bowl. Mix with a fork and pour into the gravy slowly, whisking constantly.
Taste the gravy and add salt and pepper if needed.
**You can also use this method to make sausage gravy or braised beef. Brown the sausage or beef. Drain all but about 2 Tbsp of fat. Add flour to the meat and fat. You may need a little more than 2 Tbsp flour. Mix enough flour in to make the meat look a little dry. Stir and cook for a minute to cook out the raw flour taste. Pour in enough milk to cover the meat mixture. Stir while heating to a boil. Boiling with thicken the milk and make the gravy. Add Salt and Pepper to taste. Serve with biscuits or toast.
This is more of a basic Method of how to make gravy. You can use meat drippings, butter or oil for the fat. Chicken stock, beef stock, vegetable broth, milk, or meat juices can be used for the liquid. Sometimes I use a combination of liquids to give the gravy more body. I just match the fat and liquid to the meat I am making.
2 Tbsp. fat (butter, meat drippings, or oil)
2 Tbsp. flour
2 cups liquid (Chicken Stock, Beef Stock, Vegetable Stock, meat juices, milk or a combination)
salt and pepper to taste (stocks can be salty so taste the gravy before adding salt)
Start with a Roux. In a medium stock pot or a deep pan melt the fat. Whisk in the flour and cook for a minute to cook out the raw flour taste.
Pour in the liquid. Whisk constantly until boiling. The liquid will not get thick until the mixture comes to a boil.
Once it comes to a boil decide if it is at the right thickness for you.
If the gravy is too thick add a little more liquid whisking constantly. If the gravy is too thin you can add a slurry of flour and water. Put a tablespoon of flour and a little more than a tablespoon of water into a cup or small bowl. Mix with a fork and pour into the gravy slowly, whisking constantly.
Taste the gravy and add salt and pepper if needed.
**You can also use this method to make sausage gravy or braised beef. Brown the sausage or beef. Drain all but about 2 Tbsp of fat. Add flour to the meat and fat. You may need a little more than 2 Tbsp flour. Mix enough flour in to make the meat look a little dry. Stir and cook for a minute to cook out the raw flour taste. Pour in enough milk to cover the meat mixture. Stir while heating to a boil. Boiling with thicken the milk and make the gravy. Add Salt and Pepper to taste. Serve with biscuits or toast.
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