Gravy 101

Gravy used to intimidate me.  There was brown gravy, cream gravy, and lumpy gravy!  I lived in great fear of lumpy gravy!  Welcome to Gravy 101.  I am here to take away your gravy fear.

This is very simple if you follow a couple important steps.

You first need to decide what kind of gravy you are going to make.  That will depend on what is being served and what your preference is for that type of meal.

You will need 3 basic ingredients; fat, flour, and liquid.  You can add salt, pepper, spices, sausage, or whatever you wish to customize it to your taste.

Here are the basics.  

1/4 C fat (butter, meat drippings, etc)
4-6 TB flour (white, whole wheat, gluten free, etc)
2 C liquid (meat juice, broth, or milk)
1/2 tsp salt- optional
1/2 tsp pepper-optional

In a saucepan, heat the fat until it is melted and hot.

Stir in flour.  If you like it on the thinner side, use 4 TB of four, if you like it a bit thicker, use 6 TB of flour.   Cook over medium heat, stirring constantly, until mixture is smooth and bubbly.  Don’t skip this part.  If you don’t get this part smooth, your finished product will not be smooth.  You can brown the fat and flour mixture for added flavor.

Gravy

Stir in liquid. Heat to boiling, stirring constantly.  Keep stirring!  It can burn easily, especially if you are using milk as your base.

Boil and stir until desired thickness is achieved. Stir in salt and pepper if desired.  You can also add in cooked sausage once it has thickened.

Yields: 2 cups

Gravy

Below is a chart showing what I use for different types of gravy.  Just follow the same directions as above and use the fat and liquid for the desired type.  It’s very simple!

Type of Gravy Fat Liquid
Turkey Drippings Chicken Broth
Roast Butter or Drippings Beef Broth
Mashed Potatoes Butter Beef or Chicken Broth or Milk
Cream Gravy for Biscuits Butter Milk
Chicken Fried Steak Grease from frying Milk

 
That’s it!  I don’t know why I found this so intimidating at first.  It’s really quite easy.

What do you like to smother in gravy?

Gravy
Cream Gravy over Biscuits

Fail Proof Gravy
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Ingredients
  1. 1/4 C fat (butter, meat drippings, etc)
  2. 4-6 TB flour (white, whole wheat, gluten free, etc.)
  3. 2 C liquid (meat juice, broth, or milk)
  4. 1/2 tsp salt- optional
  5. 1/2 tsp pepper-optional
Instructions
  1. In a saucepan, heat the fat until it is melted and hot.
  2. Stir in flour. If you like it on the thinner side, use 4 TB of four, if you like it a bit thicker, use 6 TB of flour.
  3. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Don’t skip this part. If you don’t get this part smooth, your finished product will not be smooth. You can brown the fat and flour mixture for added flavor.
  4. Stir in liquid. Heat to boiling, stirring constantly. Keep stirring! It can burn easily, especially if you are using milk as your base.
  5. Boil and stir until desired thickness is achieved. Stir in salt and pepper if desired.
Notes
  1. You can add in cooked sausage once the gravy has thickened.
  2. Yields: 2 Cups
Mommy's Apron https://www.mommysapron.com/

This post was written by Mommy's Apron

8 thoughts on “Gravy 101

  1. Thank you for the handy chart! That would be very helpful to have close by, especially if you have new cooks in the house!

  2. This is now my go to gravy recipe. I use chicken broth for the liquid. One son said, “this isn’t gravy, this is heaven!” Super quick and easy to make and all 9 of us like it! WINNER!!!!

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