How To Make Perfect Gravy
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.
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.
- 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
- Pour meat drippings through a strainer into a 2 quart saucepan.
- Add 1 1/2 cups of broth and bring to a simmer.
- In a gravy shaker or lidded container, add remaining 1 1/2 cups of broth, flour, salt, pepper and garlic powder.
- Shake until mixture is smooth.
- Add to saucepan and stir until gravy is thickened.
- Keep stirring until hot and ready to serve!
Gravy Shakers Make It Easy
Perfect for blending gravy, salad dressings and drinks.