Gravy. Oh man, I am in love with gravy. Being from the south, I’m pretty sure I have gravy running through my veins. There are many different types of gravy; cream gravy, brown gravy, sausage gravy, pot roast gravy, turkey gravy, the list goes on and on. The good news is that while each of these types of gravy taste very different, they are made very similarly. Once you learn the basics of gravy, you will be able to make the appropriate gravy to accompany any meal with ease.
Here’s how you make it:
Start by removing all of the meat and/or veggies from the pot or pan. Then pour all of the liquid into a bowl by the stove. This is a great time to skim any grease off the top off the top of the liquid and spoon it into your grease jar.
With the pan turned to medium/low, melt 2 tbs of butter.
Once the butter has melted, add in the same amount (2 tbs) or flour and whisk. This creates a roux. You want to keep whisking the rue as it cooks to prevent any lumps from forming and to prevent the roux from burning.
Cook the roux until the flour has been cooked and the rue starts to turn golden brown (around 2 or 3 minutes).
Slowly pour in about 2 to 3 cups of the meat drippings or cooking liquid while whisking constantly.
Continue whisking until the gravy thickens. If you like your gravy to be a bit thinner, add more liquid. If you like it thicker, add less.
Once you are happy with the gravy’s consistency, taste it for seasoning and add in a little salt or pepper if needed. And wah-lah, you’re finished! This gravy is perfect for a pot roast, over roast chicken, and it is ideal to put in your gravy boat for a delicious Thanksgiving turkey.
For pot roast, I love to add the shredded meat back into the gravy. It keeps it so moist and adds a delicious and savory flavor.
Homestyle Pot Roast Gravy
- 2 tbs butter
- 2 tbs flour
- 2 to 3 cups cooking liquid or stock
Remove cooking liquid from pan or pot and place in a bowl by the stove. Skim off any fat or grease that rises to the top.
Melt 2 tbs butter in the pan. Whisk in 2 tbs of flour and cook over medium/low heat for 2 to 3 minutes, whisking constantly, until the mixture turns golden brown.
Slowly pour in the cooking liquid while whisking. For a thicker gravy, use less liquid. For a thinner gravy, use more liquid. Cook the gravy until it thickens, whisking frequently to prevents lumps. After the gravy reaches the desired consistency, taste for seasoning and add in salt or pepper if needed.
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