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Step 1
Remove the meat from the cooking pan. Pour off all except 2 tbsp. of meat drippings and place the pan over a medium heat on the stovetop.
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Step 2
Measure 1 tbsp. of cornstarch in a jar with 1/4 cup of water. Place the lid on the jar and shake until blended. Pour the mixture into the drippings as you stir with a whisk to loosen the bits of crust from the bottom of the pan.
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Step 3
Continue to stir as you slowly add liquid. You can use water, milk, cream or a vegetable, beef or chicken stock. As the gravy thickens, continue to whisk and slowly add your liquid until it reaches the desired consistency. This usually takes about 5 minutes. Season your gravy to taste.
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Step 1
Reserve 2 tbsp. of meat drippings and return the pan to a medium heat, the same as you would for the cornstarch gravy above.
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Step 2
Stir 2 tbsp. of flour into the drippings, whisking to loosen the bits of crust from the bottom of the pan. Continue to whisk until the flour has thickened, and the roux is smooth. Whisk continuously until it turns light tan.
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Step 3
Slowly add 2 cups of liquid, such as water, milk, cream, or a vegetable, beef or chicken stock. Whisk continuously. Cook until it comes to a boil. Turn off the heat and season to taste. Once flour gravy reaches a boil, it’s as thick as it’s going to get.
