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How to Make Perfect
Gravy
I know how hard it is to make perfect gravy. It took me many years of
trial and error before my mother-in-law showed me how to do it right.
Even then, I modified her recipe and my gravy is perfect every time.
I'll share my secrets with you right here ... you're welcome! ;-)
This recipe is for gravy made from a roast, turkey or any hunk of meat
or poultry you've just cooked.
Remove the meat and stuffing pieces from the pan. Tiny
bits of meat can remain. Over a very low heat, add Wondraź flour to the remaining grease
and meat juices. I use the shakable container to control my
content. Mix the flour into the grease and meat juices with a
wire
whisk and slowly keep adding more flour until you have a thick paste. You want the flour to absorb all the
grease in the pan. Basically, the more grease, the more gravy you'll
have and the more flour you'll need.
After you have a nice thick paste with very little, if any, grease around the edges of the pan, turn the heat up to medium low and begin
to add water, stirring constantly with the
wire wisk. You will be adding as much water as
it takes to create pourable gravy. I'd suggest having at least a cup or
more on hand (you can also use the water from boiled potatoes which
gives the gravy an added kick). Keep stirring, adding more water as the gravy thickens.
You can make thick or thin gravy, however you prefer. Just add more
water to thin it to your preference. Turn off the heat once your
gravy is the consistency you like.
After you have the right consistency, taste test your concoction.
If it lacks oomph, add a little salt and pepper. Stir some more.
If your gravy is sitting on the stove awhile before serving, it will thicken a little. Before serving, you can turn up the heat and add a
little more water to thin it out, stirring constantly.
This should work for you. It does for me every time. :-)
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