Foolproof Gravy

Foolproof Gravy

Don’t believe everything you hear. Making gravy isn’t as hard as everyone says. If I can do it, so can you!

It’s easy making gravy with meat drippings. This recipe does just that.

Your wire whisk is your best friend and the best way to avoid lumps.

Measure accurately because if you have too little fat your gravy will be lumpy.

In the same situation if you have too much fat and your gravy will separate.

More drippings means more gravy! Just double or triple your recipe. All ingredients are equal when the recipe is increased..

Taste your drippings before your make gravy. The drippings can get burnt easily so be sure they taste good before putting any effort into making gravy.

Remember, you can always use broth or stock instead of drippings.

When the moment for gravy making arrives, measure your drippings accurately, keep stirring, and stay with it.

After just a minute of boiling, it’s time to find the gravy boat and call your family yo the table because your gravy will be ready to go.

The perfectly cooked bird and the beautifully whipped mashed potatoes will taste even better when you add a few dollops of your rich and robust turkey gravy.

Do remember though, any type of meat drippings can be used in this recipe.

Once I made a Yorkshire Pudding using leftover gravy from this recipe.

It was so delicious that I gave up biscuits and gravy for a year!

Just like many families, gravy as part of the meal is actually dessert. Some recipes just aren’t worthy without a bit of gravy.

And my family agrees.

This is the recipe I most often use. My husband loves his meat and potatoes. So gravy is an integral part of my meal plan.

He looks forward to this Foolproof Turkey Gravy every holiday.

And it takes the fuss out of a Sunday dinner too.

These are the INGREDIENTS you will need:

• 1/4 cup turkey drippings, fat and juices from roasted turkey
• 1/4 cup All Purpose flour or cornstarch
• 2 cups liquid, juices from roasted turkey, broth, water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 Tablespoons Browning sauce, optional

These are the INSTRUCTIONS for preparation:

• Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan. 
• Measure accurately because too little fat makes gravy lumpy. Stir in flour. Again measure accurately so gravy is not greasy.
• Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. 
• Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. 
• Stir in a few drops of browning sauce if you desire. I don’t think it needs it though. Stir in salt and pepper.
• Pour into the gravy bowl and serve!!

Directions For a perfect gravy

If you’d like a thicker gravy, mix 1 tablespoon all-purpose flour with 2 tablespoons water or broth then whisk it into the hot gravy, bring to a boil, stirring constantly, for 1 minute.

You can substitute corn starch for flour. Once I started making my gravy with cornstarch I had better luck turning out a perfect result.

Do like the pros and use a medium sized wire whisk to stir up the gravy, vigorously mixing in the flour into the pan drippings to create a roux.

End up with a few lumps? Pour the gravy through a wire mesh sieve to smooth the gravy to a silky smoothness.

A flavorful broth is a traditional liquid for many gravies, but you could mix things up by using wine, milk, or half and half with the broth.

I found these tips in an old cookbook of my Mom. They have saved my meal many times.

How Long Does Gravy Last?

Gravy will keep in the fridge for up to two days. Store in a well sealed jar or container. It can be tricky to warm gravy in the microwave, since it’s easy to overcook and curdle the gravy. Instead, reheat gravy on the stove over low heat. Stir often and remove from heat once gravy comes to a simmer.

If you’d like to save your gravy for long than two days, store in a well sealed container or resealable plastic bag in the freezer. Frozen gravy will keep for up to four months.

One caveat, milk and cream based gravies will separate when reheated, so it’s best to turn these types of gravies into your next meal, instead of freezing.

See my Tips for a Perfect Gravy for a full list of your gravy fixes.

Foolproof Gravy

This is the Foolproof Gravy for all your meat and potato dinners.

5 from 21 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Keyword: holiday, turkey

Method: Stove Top

Skill Level: Basic

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Adjust Servings: 8 Servings

Calories: 40kcal

Author: Marilyn

Ingredients

• 1/4 cup turkey drippings, fat and juices from roasted turkey
• 1/4 cup All Purpose flour or cornstarch
• 2 cups liquid, juices from roasted turkey, broth, water
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 Tablespoons Browning sauce, optional

Instructions

• Pour drippings from roasting pan into bowl, leaving brown particles in pan. Return 1/4 cup drippings to roasting pan.
• Measure accurately because too little fat makes gravy lumpy. Stir in flour. Again measure accurately so gravy is not greasy.
• Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.
• Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Stir in a few drops of browning sauce if you desire. I don’t think it needs it though. Stir in salt and pepper.
• Pour into the gravy bowl and serve!!

Notes

©MARILYN’S TREATS. All images are copyright protected.

Nutrition

Serving: 2Tbs | Calories: 40kcal (2%) | Carbohydrates: 2g (1%) | Protein: 1g (2%) | Fat: 3g (5%) | Saturated Fat: 1g (5%) | Cholesterol: 5mg (2%) | Sodium: 200mg (8%) | Potassium: 30mg (1%)

Tried this recipe?Mention @marilyn_lesniak or tag #marilynstreats!

Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.

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