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Creamy Gravy

List of Ingredients




Pan drippings
Liquid: water, milk, broth, cream

Recipe



Loosen drippings with a small amount of liquid (see above). Add more liquid and bring to slow boil.

In a gravy shaker or small jar with lid, shake flour into COLD water (1-2 T. flour to @ 1/4 c. water). This is best done @ an hour before using. There's some chemical reaction that takes place--I'm not into chemistry and could care less--but whatever happens, the longer wait time does make a better gravy.

Slowly stir flour mixture into simmering broth. Increase heat, if necessary, so mixture begins to bubble. Cook, stirring occasionally, about five minutes.

Note: Sometimes I spoon 1-2 T. of the simmering liquid into the gravy shaker and then pour all back into the pan.

Variations:

Add mushrooms and/or onions to drippings and saute before adding flour in brown gravy or liquid in cream gravy.

Use wine as all or part of liquid.

Add 1-2 bouillon cubes if drippings are sparse.

Add 1 can broth to drippings in which all visible fat has been poured off.

Note: When making large amounts of gravy, excess fat may result even when roux mixture appears well-combined. This can be reduced by using a special drippings pouring cup that is available in most kitchenware departments. It looks much like a plant watering can. The spout opening is at the bottom of the cup. When fat rises to the top, it's easy to pour off pure drippings and use them for the fat base. I allow only a small amount of fat and control it with the amount I pour from the cup.

In addition, fat can be removed after gravy has been refrigerated. Simply lift off the light or whitish top layer.