- asking for the recipe. The best gravies are made from the pan drippings, quality stock, milk or meat juices, flour to thicken and your own special blend of herbs and spices to marry it all together.
2 tbs meat drippings
2 tbs flour
1 cup broth
season to taste
So how do we get there from here? When your roast is done, pour the pan drippings through a sieve into a bowl. Next add one cup of water or stock and mix until all the stuff stuck to pan loosens up, pour that through the sieve into the same bowl. Let it sit for awhile, this allows the fat to rise to the top. Then you can skim and keep the fat for the amount of gravy you plan on making. Remember 2tbs fat, 2tbs flour:1 cup liquid, you can increase the ratio as needed. In a saucepan heat the reserved fat over a medium heat and add equal parts of flour. Whisk the butter and flour until it has turned golden, this is done to prevent your roux(fat+flour) from having a raw flour taste. Slowly add your meat drippings/stock into the pan and cook. Bring to a slight boil, at this point you will notice that it has thickened. With all good intentions we should have the perfect gravy.
But what if things happen along the way?.The gravy is too lumpy: one quick way is to whip the lumps out with a whisk, or strain though a sieve. The gravy is too salty: you can add several slices of raw potato, and cook over low heat until the potato is soft but not falling apart, discard, or add a pinch or two of light brown sugar, or if both fail and salt is severe make another batch of gravy with no salt at all, and blend the two gravies together. The gravy is not dark enough: add some instant coffee less than a teaspoon. The gravy is not thick enough:while the pan is still on the heat simmering, in a bowl mix 1 tsp cornstarch with 1 cup cold liquid(water,stock) and slowly stir into your simmering gravy. The gravy is too thick: add more broth until it is at the thickness you desire. The gravy is too greasy:add a bread slice to the top to soak up the fat. Or if time permits, cool down the gravy until the fat solidifies and skim off. Then heat as usual.
Now if I would only follow my own advice, I would be all set. I tend to rush the process instead of realizing that good gravy takes practice.
Do vegetarians eat animal crackers? ~Author Unknown