How to Make Gravy
Ronnie's Notes
Too many people have a fear of making gravy, but if you follow the steps one by one, you will be successful.
Difficulty: Intermediate
Instructions
Strain the fluids from the pan in which you cooked the roast.
Reserve the strained liquid.
Fat will rise to the top.
Scoop the fat with a spoon or bulb baster and set 2 TB.
of the fat aside.
Measure the pan fluids in a large measuring pitcher.
Add enough water, stock, or wine to equal 2 cups.
Place the roasting pan over low heat and add the 2 TB.
of the scooped fat (or use butter or vegetable oil).
When the fat is hot or the butter has melted and looks foamy, sprinkle the flour evenly in the pan.
Mix the ingredients with a wooden spoon, scraping up bits and pieces that have stuck to the bottom of the roasting pan.
Cook .
Gradually add the fluids, constantly stirring the ingredients.
When all the fluids have been absorbed, raise the heat to moderate and cook the gravy (stirring frequently) 1– or until it has a uniform texture and has thickened to a gravy-like consistency.
Strain the gravy if desired.
Taste the gravy for seasoning and add salt and pepper as necessary.
Reheat the gravy in a small saucepan or by microwave.
This recipe is for plain, medium-thickness gravy.
Try these variations: • For thicker gravy, use 3 TB.
flour; for thinner gravy use 21/2 cups liquid.
• For giblet gravy, add chopped cooked giblets after you have cooked the flour for one minute.
(You may roast the giblets with the poultry or simmer them for in stock or water.) • For Madeira gravy, add 3–4 TB.
Madeira wine to the finished gravy.
• For cream gravy, use 1–11/2 cups fluid plus 1 cup cream.
• For shallot and herb gravy, add 2 chopped shallots and 11/2 tsp.
fresh thyme leaves (or 1/2 tsp.
dried thyme) to the fat before you add the flour.