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How do you make Gravy (without drippings)

Updated on September 21, 2008

It just takes practice

Homemade gravy is not a complicated recipe to create. However, it may take a bit of practice in order to get it to your satisfaction. There is a way that you can create your own stock if you have some meat flavored bullion cubes. Simply dissolve a couple in about 1 cup of boiling water and add this to the base that I am about to give you the recipe for.

Simply melt a couple of tablespoons of grease in a saucepan and add a few tablespoons of flour. The mix should be slightly thin. If it gets too thick, it is hard to stir well enough to keep from burning.Cook slowly until this mixture is a dark brown but not to the point of looking burnt. Slowly add water, stirring as you add until the mix is thin. Continue to cook slowly to desired consistency. You can substitute the water with the stock if you have made this ahead of time. If it is too think for your liking, just continue to slowly add water until desired consistency.

It is very difficult to give precise measurments on the needed ingredients as it will vary with the amount of gravy you need to make as well as taste. Some people like a thinner gravy while others prefer it thicker. This is where the practice comes in. Since it doesn't take a lot of ingredients, it is easy to just make it over if you are not happy and need to try again. of course, you will add any seasonings you prefer, be it salt/pepper or some other seasoning. I prefer Greek seasoning but have used many others, depending on the dish I am serving it with.

Once you have mastered the art of making the base, you can easily adjust the amount of base that you make up to the number of servings that you need. Just pick a day that you can have control of the stove and practice a bit to get the experience you need with the base recipe and then you can go from there! This is how I taught my daughters to do this. We just had a practice day in the kitchen for them to learn.

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    • Trsmd profile image

      Trsmd 

      10 years ago from India

      To thicken the gravy you can add gram flour or corn flour mixed with water. this should be added when the gravy is boiling.

    • Bonnie Ramsey profile imageAUTHOR

      Bonnie Ramsey 

      10 years ago from United States

      I have never tried corn starch for gravy before. As for the grease, all I have tried is shortening or oil. If you prefer , you could probably use Olive oil. I'll have to try playing around with this a bit sometimes. It just never occurred to me to try something else LOL. I guess I am just so used to making it this way that I just do it without thinking.

      Bonnie

    • MarloByDesign profile image

      MarloByDesign 

      10 years ago from United States

      Bonnie, is there anything I can use instead of grease? Also, I normally use corn starch to make gravy, just my two cents :)

    • Bonnie Ramsey profile imageAUTHOR

      Bonnie Ramsey 

      10 years ago from United States

      MMMM I love fish. (Just not with gravy LOL) Enjoy!

    • profile image

      SirDent 

      10 years ago

      I am going to eat some fresh fish now. I love fish and it's good for you too. Will chat more later.

    • Bonnie Ramsey profile imageAUTHOR

      Bonnie Ramsey 

      10 years ago from United States

      I know the feeling. I have been reading all the recipe hubs for the contest today on an empty stomach! Go figure!

      Bonnie

    • profile image

      SirDent 

      10 years ago

      Love butter on biscuits. Fried apples are great with them also. Now I need to go and eat something.

    • Bonnie Ramsey profile imageAUTHOR

      Bonnie Ramsey 

      10 years ago from United States

      LOL Thanks for stopping by, SirDent! Your comments are always welcome! Would you like butter with those biscuits?

      Bonnie

    • profile image

      SirDent 

      10 years ago

      Good advice. Pass the biscuits with the gravy please.

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