Monday, September 28, 2009


I'm sure everyone in the world knows how to make gravy ... except for me. But in the odd chance someone else might also benefit from gravy recipes/instructions, if you are skilled in this area will you post something? THANKS!


Cassidy said...

I usually only make gravy when I cook a pot roast. So to make gravy for that, I use the drippings from the meat (in my crockpot) and just add more water and cornstarch. You can find the method on how to do this on the cornstarch box. The taste of the gravy all comes from the seasonings you put on the meat when you put it in to cook. I like to use Montreal Steak seasoning (the kind for grilling) on my roast.

fpad said...

It took me a long time to perfect my gravy, but now I love it.

Like Cassidy, I use the drippings in my roast pan. Here's my technique though:

Let the roasting pan cool until it is cool enough to be picked up by hand. In the meantime, in a container, put about 3 tablespoons of flour and about 3/4 cup of water. Shake it vigorously so the flour is mixed evenly with the water.

Empty the flour slurry into the pan. Ensure that the pan is really cool or the flour sort of deep fries and you don't want that!

Put it on the burner and turn the burner up almost full heat. Stir constantly. As it starts to thicken, if it's too thick, add water, or water from any veggies that you have been cooking. If you add potatoe water, it may thicken the gravy's consistency a bit - sort of makes it starchy. I like it quite watery and I usually add a shake or two of salt for flavour. You can add a lot of water.

I sometimes use a tablespoon or two of Bisto in with the flour, just to make it a little browner.

Tip: If it starts to get a bit lumpy because perhaps you didn't stir it constantly, use a whisk to smooth it out. And if it's really gone wrong and is lumpy still, you can run it through a sieve.

I think though, that the trick is to mix the flour mixture in when the pan is cool, and to keep stirring while it all heats up. Then you won't have ANY lumps.