Dear Home Ec 101:
How do you make gravy? Does it all come from a jar?
~Dry in Dover
Heather says:
There is a knack to gravy, but it’s simple to make once you understand the secret.
When the meat (roast, chicken etc.) has finished cooking, pour all of the drippings* into a fat separator. These are one of the few kitchen gadgets I highly recommend. You’ll need to have 2 cups of liquid for this recipe. If there wasn’t enough in the pan, you might add stock, canned broth, or bouillon and water.
*Be sure to scrape all the browned bits from the bottom. These are packed with flavor!
Heat 2 1/2 TBSPs of fat (skimmed from the 
drippings) in a skillet over medium heat. Stir in 1/4 cup flour, constantly stirring with a wooden spatula*. If you don’t have 2 1/2 TBSPs of fat, butter or bacon grease can be used in addition to or instead of skimmed drippings.
*You can use a rubber one, but I find it easier to break up any lumps with a wooden one.
The fat and flour will make a thick paste, keep stirring it over medium heat until the roux (that’s what it’s called) darkens several shades. This step eliminates a pasty, floury taste. Your arm may get tired, but keep stirring. Call in a stunt double if you have to.
Now, very slowly add 2 cups of the broth/pan drippings to your roux. Start with just a few tablespoons and stir them in completely. Add a little more and stir that in. Each time you add broth, you may add a slightly larger amount. If you add the liquid too quickly, you’ll end up with lumpy gravy, so be patient, Daniel-san.
Once all of your broth has been stirred into the roux, bring the gravy to a simmer and season to taste. I like to add a little extra of the herbs used to flavor the main course.
Remove from the heat and serve.
Congratulations, gravy, just like Grandma used to make.
I used to try to make gravy and finally gave up. Now I just buy the cans and heat ’em up. Yummy 🙂
Lumpy gravy can be saved–that’s what a blender is for. 😉 Just blend and return to the pan and cook until it thickens. Works great.
This is pretty much how I make mine, too, and it’s yummy. Canned gravy tastes like plastic to me. Ick. Nothing beats homemade pork chop gravy made with milk instead of broth. Yum!
I make gravy once per year: Thanksgiving. It's easy enough, but I don't usually want the fat.
Still, think your blog theme is grand — and needed!
My recent post Paleo Beef Stew
Okay ~ I have one of those “fancy” fat separators….and I find it doesn’t work very well. What am I doing wrong?
@deneicer1 I’m not sure, what is it not doing? Do you put the plug in before adding the pan juices?
Great way to explain gravy making. I grew up as my grandmother’s “stunt double” and my earliest memories of her are in the kitchen with me standing on a stool at the stove stirring. As a mom, I’ve figured out that this was her way of including me while keeping me out of the way while she finished cooking everything else. 🙂
@lmccollum I love your Grandmother all ready! MUST remember! MUST remember! I may have grandchildren one day…. maybe!
@HeatherSolos Just found your reply by mistake! LOL … Well, I definitely am not using it correctly if I am supposed to put the plug in the spout first! I will look for a video on youtube or something…. I just don’t know how to use it. My Dad bought it for me and it is one of those little gadgets that gets used a couple of times a year. I don’t know if I will even choose to keep it.