How to Make Homemade Gravy
Even a perfect roast is enhanced by that little something extra that gravy brings to the table. Gravy is made from the juices, or drippings, from roasted meat. These are combined with a liquid and thickened using an agent such as flour or cornstarch. You can use several types of liquid -- from stocks to wine to cream -- depending on the type of meat and your personal preference. Does this Spark an idea?
Things You'll Need
- Glass bowl or measuring cup
- 2 cups stock
- Wooden spoon
- 2 tbsp. cornstarch
- Small bowl
- 4 tbsp. stock
- Whisk
Instructions
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1
Remove the meat from the roasting pan and set it on a plate in a warm place.
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2
Pour the juices from the roasting pan into a glass bowl or measuring cup. Let the juices sit for a few minutes until the fat settles on the top. Use a spoon to remove all but about 2 tbsp. of the fat. Discard the extra fat.
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3
Set the roasting pan on the stove. Pour the drippings back into the roasting pan. Add 2 cups of your chosen stock. Set the heat to medium and use a wooden spoon to scrape up the darkened drippings in the pan. Mix well and allow to simmer.
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4
Add 2 tbsp. of cornstarch to a small bowl. Gradually add 4 tbsp. of stock and whisk well until the cornstarch is totally incorporated, making a smooth paste.
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5
Add the paste to the pan. Whisk to incorporate the paste into the stock. Keep stirring until the gravy is smooth and thick.
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Tips & Warnings
You can use a combination of wine and stock for the liquid components -- white wine for poultry or pork, red for beef. Or add a spoonful of cognac or brandy or a splash of cream to enrich the gravy.
If most of the grease is not strained from the drippings, the gravy will separate with the grease settling on top. Instead of gravy, diners will be pouring the grease onto their plates.
If you don't beat the lumps out of the slurry, it will be nearly impossible to get rid of them in the pot.
References
- Photo Credit Ryan McVay/Photodisc/Getty Images
