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Gravy

Start by measuring out the correct amount of fat from the pan your meat was cooked in.
Pour it through a strainer to remove any large lumps.
Put the fat in a skillet and place it on your stove at low heat.
Slowly mix in the flour, stirring continuously with your whisk.
Cook on low heat until the mixture begins to brown and bubble.
Take your skillet off the burner and slowly stir in the liquid.
After the liquid has been blended in, return the skillet to the burner.
Bring the mixture to a boil for about a minute while continuing to stir.
As your gravy begins to thicken, add in any additional spices or seasonings.
Keep stirring and cooking until you reach a desired consistency.
Continue stirring the gravy until you are ready to serve it.
Place your gravy in a serving dish and enjoy!
Additional Gravy Tips
Since you will want to keep a close watch on your gravy at all times, it helps to have all your ingredients nearby so you don't have to leave your gravy unattended.
For a richer tasting gravy, use soup stock, bouillon or broth instead of water.
The more spices that are used to cook the meat, the stronger the flavor of the meat drippings will be.
Gravy can be stored in the refrigerator (for a couple of days) or the freezer (for a couple of months) so you can save it for those times that you don't have meat drippings on hand. Use plastic wrap or wax paper to keep it fresh.
Gravy Troubleshooting
While making great gravy is relatively easy, even the best of cooks can produce a bad batch. Here are some of the most common things that can go wrong with your gravy and how to fix them:
Gravy Is Too Thin: Mix a small amount of flour and water together, and add it to your gravy.
Gravy Is Too Thick: Stir in additional liquid until your gravy thins out.
Gravy Is Too Lumpy: Use your whisk to smooth out any large lumps
 

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Deo VIndice
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6,108 Posts
True...adds more flavor to the gravy! especially if it's crab gravy or pork chops.
 

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Premium Member
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24,610 Posts
Wheat flour does not reach it's full thickening potential until the gravy boils.

Which means, always boil your gravy so you know how thick it actually is.

Also, if you boil the gravy for about two minutes, you will never have that gritty flour taste in it.
 
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