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How To Make Perfect Gravy

Updated on August 5, 2014

Gravy with No Lumps

The word gravy can sometimes put fear into a cook's heart. I can sympathize with this since I have had that fear many times over. When I first started cooking I made quite a few attempts to make my own gravy. Most of those gravies never made it to the table. How did I end up with lumps and burned gravy when I followed the recipe so carefully? I will tell you why.

Making gravy is not an easy task by any means and I consider it an art. I have learned a few tricks since those lumpy gravy days and they may not be classic cooking, but they work.

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In order to skim the fat off of the meat drippings, I put a plastic container with the drippings in the freezer until the fat rises to the top. This makes it very easy to scrape off with a spoon.

I know the classic way of making gravy is to whisk in the flour to the bubbling broth and drippings. And if you have success with that, then by all means continue. I, however have never had much luck with that and find my method foolproof and much easier.

Ingredients

  • 1 cup meat drippings with fat skimmed off top
  • 3 cups canned broth
  • 3 tbls. all purpose flour
  • salt and pepper to taste
  • 1 tsp. garlic powder

Instructions

  1. Pour meat drippings through a strainer into a 2 quart saucepan.
  2. Add 1 1/2 cups of broth and bring to a simmer.
  3. In a gravy shaker or lidded container, add remaining 1 1/2 cups of broth, flour, salt, pepper and garlic powder.
  4. Shake until mixture is smooth.
  5. Add to saucepan and stir until gravy is thickened.
  6. Keep stirring until hot and ready to serve!
Cast your vote for Easy Lump Free Gravy

Gravy Shakers Make It Easy

Tupperware 2-Cup Quick Shake Gravy Container
Tupperware 2-Cup Quick Shake Gravy Container

Perfect for blending gravy, salad dressings and drinks.

 

Easy Gravy Using Corn Starch

Gravy Poll

Do you make your own gravy?

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    • smine27 profile image

      Shinichi Mine 3 years ago from Tokyo, Japan

      Ok I'm going to have to try this method. I just made lumpy gravy. arrrgh!

    • notsuperstitious1 profile image

      Edith Rose 3 years ago from Canada

      I also make gravy using the Tupperware Quick Shake

    • profile image

      Donna Cook 3 years ago

      Great lens! Actually roasting turkey today, will give this a try!

    • Merrci profile image

      Merry Citarella 3 years ago from Oregon's Southern Coast

      Homemade always seems to taste so much better! It often comes out lumpy though, and often needs a bouillon cube for more flavor! This is great. Enjoyed your lens.

    • Lady Lorelei profile image

      Lorelei Cohen 3 years ago from Canada

      My gravy rarely turns out the way I want it to. My dad was a professional cook and he made the best gravy I have ever tasted so I have high standards to follow. He always used to cook his flour just slightly on the bottom of the pan and then use the potato water to dilute. Maybe one day I'll match his but so far I haven't. I can still taste it even as I write this.

    • Lynn Klobuchar profile image

      Lynn Klobuchar 3 years ago from Minneapolis, Minnesota

      My mom and grandma always used a shaker to make a slurry of flour and water. I changed it up to use broth so I agree with your idea.

    • WriterJanis2 profile image

      WriterJanis2 3 years ago

      I have never tried a gravy shaker. What a good idea.

    • profile image

      DebMartin 3 years ago

      I like the shake method too.

    • profile image

      shoputopian 3 years ago

      My husband is always wanting me to make gravy and each and every time it has been a drastic yucky mess for me so I quit trying. I should try your freezer technique that might work for me, thanks for sharing.

    • Charito1962 profile image

      Charito Maranan-Montecillo 3 years ago from Manila, Philippines

      Actually, I like my gravy thick.