Gravy recipe.
How do you make your own flour gravy? The ratio between flour and fat in stock is provided, and also the method of how it will be mixed together. The idea for making gravy was always unknown. I’d put the flour into the roasts and perhaps some broth or stock. Lastly, season the dish, simmer the mixture, and boil. It’s delicious, heavy yet still not overly heavy; meaty but not overpowering. Sometimes this would taste a little like flour, water, and salty foods. Quite a few. It is plainly unsatisfactory. I searched a little and made some notes about it.
Thanksgiving Turkey Recipes
How to make gravy?
Making gravy is easy, but you have to pay attention. If you burn it, you have to start over, so I usually make the gravy in a separate pan while the turkey rests.
Put the roasting pan across two burners on medium heat, and add some broth or water, depending on how much liquid is in the pan. Scrape up any browned bits with a wooden spoon or silicone spatula, and let it cook for a few minutes so that the liquid reduces slightly.
Meanwhile, put about three tablespoons of flour in a Pyrex measuring cup, and add enough cold broth to get the flour moving when you stir with a fork. Stir until there are no lumps left, then add a little more cold broth and stir again.
You want to end up with about one cup of liquid in your Pyrex cup (you can eyeball it). Pour that into your roasting pan and whisk it in. Add more salt if needed. If you don’t have quite enough liquid for 1 cup, that’s fine; just use what you have. You can always add a little more flour later if your gravy is too thin.
If it’s too thick at first, don’t worry; just add more broth or water and cook for another few minutes.
Taste And Season The Gravy
Taste the gravy & season with salt, pepper, and bouquet garni, if desired.
Gravy can be served now or kept warm in a saucepan over low heat.
This is probably enough for the gravy: taste and season. – Add more water if you think it needs it. This is the point where you will be glad you did not do all of this in a big hurry. You can let it bubble away while you finish off the roast, or even keep it warm on the back burner while you eat, taste, and seasoning little by little until you get it just right.
-You may have noticed that I have been sneaking in a few hints about how to cook a turkey. In fact, I have been writing a whole book about cooking turkeys, which explains why I got carried away with the gravy. I am almost done with it. It should be out next year.
You can make the gravy while you wait for the turkey to roast. Remove the meat from the roasting pan and put it on a platter, tent it with aluminum foil to keep warm, and put it in a low oven to stay warm. Put the roasting pan on top of the stove and turn on a burner on medium heat.
– Add any drippings that have accumulated in the roasting pan to a saucepan. Add 3 or 4 cups of stock to the saucepan.
-Simmer for about ten minutes, skimming off any fat that rises to the top. Taste it; add salt & pepper if needed.
-If you want, you can strain out any little bits of turkey that remain, but I don’t bother. Serve in a gravy boat with the turkey when you are ready to eat.
How do I make a creamy gravy?
To make a creamy gravy, you will need:
1/4 cup of butter
Two tablespoons of flour
2 cups of milk
salt and pepper
First, cook the butter and flour until the mixture bubbles. Then add the milk and constantly stir until it thickens. Add salt & pepper to taste, and serve over steak.
To make a roux, as the French call it, you have to cook the flour in butter or some other fat. You can also use olive oil or regular vegetable oil.
Instead of butter if you are vegetarian. To do this, melt your fat on medium heat in a saucepan. Then add flour gradually until you get a thick paste that is the consistency of peanut butter. Now whisk in some milk so that it’s smooth, and then turn up the heat (but not too high) and constantly stir while it thickens. If it starts getting lumpy, just keep stirring because eventually, they’ll all disappear. You can also add cream cheese for extra creaminess!
Just make a roux, then add milk or stock.
The key to making a creamy gravy is the roux. You need to figure out how thick you want your gravy to be and adjust the amount of flour accordingly. For instance, if you want a thin gravy, you’ll use 1 Tbsp flour per cup of liquid. For medium gravy, use 2 Tbsp flour per cup of liquid; for thick gravy, 3 Tbsp flour per cup of liquid. (I’m making these numbers up, but they should be close.) A roux is equal parts fat and flour by weight.
Quick and easy Gravy From Scratch
Gravy From Scratch In Less Than five Minutes
Oh my gosh. I can’t believe how good this is and how EASY it is!!!
I was cooking my Salisbury Steak Patties tonight and thought, “Man, I could go for some homemade brown gravy to go with that,” So I went online to find a recipe. Most recipes called for making a roux and using beef broth. Well, the only broth I had was chicken, so that wasn’t going to work. Then I found THIS recipe from my mom’s recipe book WOOHOO! This is so easy and good!
I made the whole batch (2 servings) and had plenty leftover after dinner. The saucepan was full when I started…maybe 2-3 cups of liquid? But it reduced down to about 1 cup or less.
Ingredients:
One lb. hamburger (You can probably use any kind of ground meat you want, but if you use something really lean, you might need to add some oil)
One small onion, chopped (You could probably omit this if you wanted, but it adds a nice flavor)
2 tsp. salt
2 tsp. black pepper
1/2 cup flour or cornstarch (I used…
Making gravy from scratch is a tradition that, unfortunately, is not as popular as it once was. Making your own gravy is quick, easy, and can be made ahead of time, and adding a splash of whiskey to your recipe will give it a little kick that your family and friends will love.
The first step in making your gravy is to cook the giblets and neck in simmering water until they are tender. Reserve the water. Sautee some chopped onions, celery, carrots, and garlic in butter or oil until they are golden brown. Add a bit of flour, then slowly add the reserved giblet broth to the pan along with a splash of whiskey. Bring the liquid to a boil for one minute, then simmer for 15 minutes or until thickened. Season with salt & pepper and serve over mashed potatoes or roasted turkey for an amazing addition to any meal!
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