Pan gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: For each cup of gravy:
2 T. drippings (fat and juices)
2 T. flour
1 c. liquid* (meat juices, broth, stock, water)
Salt and pepper
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Directions: |
Directions:Place meat on warm platter; keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in pan. Return 2 tablespoons drippings to pan. (measure accurately because too little fat makes gravy lumpy.)
Stir in flour. (Measure accurately so gravy is not greasy.) Cook over low heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constantly. boil and stir 1 minute. Sprinkle with salt and pepper.
*Vegetable cooking water, consomme' or tomato or vegetable juice can be substituted for part of the liquid.
Creamy Gravy (for chicken, chops and veal): Substitute milk for half of the liquid.
Mushroom Gravy (for beef, veal and chicken): Before blending flour, cook and stir 8 oz. mushrooms, sliced, in drippings until light brown. Stir 1/2 t. Worcestershire sauce into gravy.
Thin Gravy: Decrease drippings and flour to 1 tablespoon each. |
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Personal
Notes: |
Personal
Notes: When making turkey gravy, I typically use 1 c. of the fat, 1 c. flour and 8 c. liquid (stock, bouillon, water), including 1 c. milk added just as gravy reaches boiling point. Return to boil; boil and stir 1 minute before adding salt and pepper to taste.
If you can make extra gravy from your turkey, freeze it and use it for the next turkey meal so you don't need to make gravy for the first meal. Then you can make new gravy for the leftover meals.
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