Homemade Gravy: Easier Than You Think

Who doesn’t love gravy?  Its great on mashed potatoes, meats, roasted vegetables – the Four State Food Critic even loves just plain old gravy bread (mmmmmmmm, gravy bread).  Most people buy canned gravy from the store or have to wait until a holiday for grandma to make it, but today the FSFC is going to tell you how it’s done, and you’ll be surprised at how easy (and quick) you can do it at home.

(Image Credit – www.mywholesomehome.com)

First – the base.  Now, if you’ve just finished cooking a roast, chicken, or other type of meat and have some pan juices – you’re halfway there.  Save that broth in the bottom of the pan.  Make a slurry of approximately ¼ cup of flour mixed well with ¼ cup of water (or beef/chicken broth, if you have it on hand).   

While keeping the pan juices over medium heat, slowly pour in the flour/water/broth mixture, stirring constantly (a whisk works best here, as it will help reduce the lumps and keep your gravy smooth).  Make sure to scrape the bottom of the pan as you stir (as this “deglazes” the pan and gets all of those great, flavorful bits off the bottom of the pan and into your gravy).  The flour acts as a thickening agent, and will do its best work as the gravy comes up to a gentle boil.  This will also allow the flour to cook through.  Keep stirring and when this mixture comes to the boil watch how quickly the broth thickens.  Add some salt and pepper to season and “viola” – you’ve got gravy.

Likewise, if you’ve just pan fried a pork chop or piece of chicken, do you see all those caked-on bits lining the bottom of your skillet?  Again, that’s what you want.  Add in some water (just a little) or some broth (preferably the same type as your protein – chicken broth for chicken, beef for beef, etc.) and scrape the bottom to loosen up all of those browned bits on the bottom of the pan (again, we’re “deglazing” the pan here).  Follow the same steps as mentioned above with the flour/water/broth slurry and once again – like magic – you’ve got gravy.

You can also just add the slurry mixture to a small pan of plain chicken or beef broth that’s been heated.  Make sure to always stir constantly to avoid the flour clumping together and making your gravy “lumpy”.

Gravy is super simple to make and you’re family will love the results.  Homemade gravy is also far superior (taste-wise) than anything you’ll buy from the store.  Give it a try in your kitchen!