Something that I have always felt was silly (and it’s a bit of a pet peeve of mine), is seeing folks buy gravy in a jar or gravy mix in an envelope.
What could be easier to make than your own gravy? That store bought stuff is full of additives that you don’t need, anyway.
For those who might be gravy challenged, here’s a brief tutorial. If you are vegetarian, this will work with veggie broth, too:
Take your drippings from whatever meat you have cooked and strain them through a fine mesh strainer. Then place the drippings in a saucepan on the stove.
Heat it up, and add whatever seasonings you feel it might need. If you are using chicken drippings and the taste is blah, use some chicken bouillon or homemade stock. If it’s beef, use beef bouillon or beef broth. A good brand of bouillon is Better Than Bouillon. It is a paste and it is very good. They have an organic option and don’t hesitate to get the low salt option, too. It is salty enough.
Or, simply use some salt and pepper. Taste and season according to how you like it.
After you get your drippings simmering in the saucepan, take a container and put a few tablespoons of white flour, arrowroot powder or another thickening agent and add about 1/4-1/2 cup of cold water in it (some people like to use cold milk for a milk gravy). Whisk immediately and vigorously!
If you did it quickly and thoroughly, there shouldn’t be any lumps. But if there are lumps, that’s okay. Just use your wire mesh strainer to strain your thickening solutions into the simmering drippings, while whisking vigorously!
As your gravy simmers, taste to see if it needs more seasoning. When it is the right thickness, remove from the heat and fill your gravy boat.
Pass the mashed potatoes and enjoy!
This post is part of the Raising Homemakers Homemaking Link Up.