It is a proven fact that will be uncontested, if my family gets together for dinner, I am going to be the one to make the gravy. Voluntary or involuntary. I learned a long time ago that is was no use trying to get out of it. The vote has been taken and it is settled. I am the gravy maker.There is no deep dark secret to making great gravy that is sure to please. Gravy is relatively easy to make, if you follow a few basic guidelines. In this hub, it is my intention to provide some expertise from experience when it comes to making gravy.

Here are the basic ingredients for gravy:

1.Cooking oil

2.Flour

3.Water

4.Salt

5.Pepper

6.Garlic

7.Milk

I prefer using a 10 inch seasoned cast iron skillet when I make gravy. However, others will work. Add about 4 tablespoons of cooking oil and heat in skillet. The cooking oil must be hot before adding the flour. Slowly add the flour to the hot cooking oil, stirring constantly. You want to add enough flour so it is pasty, but not balling up in the skillet. If it does, just add a little more cooking oil and it will be just fine. To stir, I always use a metal wire whisk. The wire whisk not only stirs, but it also help break up any lumps of flour. Add a dash of salt and pepper while stirring.

Slowly add about a glass of water to the mixture. You will notice that the flour is rising in the skillet and looks very pasty. As you keep stirring, you will see that the gravy will start smoothing out. I always add the water first because when adding to the flour in a hot skillet, there is a lot of evaporation and steam initially. After adding water, reduce the heat a little and start adding a glass of milk. Keep stirring until any lumps are worked out. The milk gives the gravy a rich and smooth texture. As you work in the milk the gravy will began to be smooth in appearance. You can then add a touch of garlic to taste.

Variations:

1. Making gravy using meat drippings:

I have found that by utilizing the drippings from cooked meat, such as a pot roast or pork roast, the gravy is much more flavorful and richer. First, allow the dripping to cool to lukewarm. Pour the dripping in a tall container such as a glass. Place the glass in the refrigerator. The reason for this is to separate the cooking fat from the drippings. Once it is chilled, you will notice that the fat has separated and hardened on top, and the drippings settled on the bottom. Gently lift the hardened fat out of the glass and place on a paper towel. The paper towel absorbs any moisture on the fat. The fat must be free of any moisture from the drippings or it will cause the gravy to lump and not dissolve. Substitute the fat for the cooking oil and the drippings for the water.

2. Making breakfast gravy:

Follow the same directions as outlined above, except when cooking breakfast, always use the fat from cooking bacon or sausage. It gives it a richer taste.

3. Try using sour cream in place of milk. It gives the gravy a unique taste you are sure to like.

4. Evaporated milk can be used in the place of regular milk, just don't over do it as it is condensed.

5. Adding meat to gravy:

Always keep in mind when preparing dishes such as creamed beef or smothered steak that the meat always absorbs moisture and has a tendency to cause the gravy to be too thick. To allow for this, always make the gravy thinner when adding meat to the gravy. Also, keep in mind the gravy always gets thicker when it starts cooling. This also can be compensated for by adding more water.

I am not a cooking expert by no means, but I welcome any ideas or comments from my readers on possible variations not listed on this hub.