GOOD GRAVY! - MOM'S HOMEMADE GRAVY

With the holidays rolling around the corner and with food being a huge part of those holidays, now is the time to gather good recipes.  This is a cornerstone recipe for me- one that I use often and it always gets compliments.  If you've never made gravy from scratch before, don't be scared.  It's easy, simple and oh-so rewarding.

This is the same way that my mom would make it every time we had a roast or miniature meatloaf.  I have such happy memories of Mom standing in the heady scented kitchen, swirling a pan of juice with a weathered wooden spoon and watching as it slowly transformed into a velvety umami condiment fit for a king.  Take a little extra time to make your own gravy this holiday season and you'll be making more than just food.  You'll be making memories for your kids to cherish for years to come.

If you season the meat well before you cook it, you shouldn't have to doll up the gravy much at all. You can use my Easy Freezer to Crock Pot Roast recipe if you want some ideas.



makes: however much you want- usually about 1/2-1 cup.
takes: about 20 minutes- 10 of that is hands-free
YOU WILL NEED:

drippings from a roast, a turkey, or a chicken (usually about 1 1/2 cups)
1 T. flour
1 cup whole milk

optional:
1 T. heavy cream
1/4 tsp. bouillon or 1 cup stock
1 T. butter

Pour the drippings into a large, heavy saucepan and turn on to medium-high heat.

Allow to simmer until the drippings have been reduced to about one to two tablespoons in volume. Remove from heat.

At this point you could even just use the drippings over your meat- they are amazing even though they aren't gravy!

Add the flour and whisk into the dripping reduction.

They should form a sort of paste.

Stir this together over low heat to mix out some of the clumps.

If you would like, you can add the cream now, whisking it in to the paste.  Keep heat on low.

Slowly add the milk, a few tablespoons at a time.  Whisk to combine the milk and paste mixture as you pour.

 

Once combined, turn heat up to Medium and keep whisking.  The gravy at the bottom will begin to thicken before the rest, so it's important to keep whisking.  You don't have to whisk like you would for egg whites, but the whisk is helpful in removing any lumps in the gravy.

Once thickened, remove from heat and pour into your serving dish.

*NOTES:
If you want to make more gravy, add more butter to the reduction, then add an equal increase of flour.  Add more milk as well.  If it needs a bit more flavor you can add some bouillon.

Fill your gravy dish with hot water before you put the gravy in- dump it out right before you add the gravy- this will keep your gravy warmer longer.