Rich, smooth and full of flavor, this is how to make the perfect gravy every time! You just need flour, soup or drips, and some seasoning.
- It’s soft and lump-free every time.
- If you don’t have it, it can be made without dripping.
- This homemade gravy recipe has Rich,salty Flavor, can be made of any type of dripper, including Türkiye, pork, chicken or beef.
- Add some poultry seasonings and herbs to it Comfortable family flavor.
Ingredients for homemade gravy
- drop: Didi is delicious fat and juice that melts from the meat when baked. Don’t forget to scrape off those delicious pieces at the bottom of the roasting pan (aka “fond”. If you don’t have drip, you can use broth.
- flour: All-purpose flour is mixed with butter to form a broth, which thickens the gravy.
- Seasoning: Poultry seasoning adds flavor to your homemade gravy, but you can use fresh herbs like parsley, thyme, sage, or rosemary in step 3, but filter it out at the end of step 5.
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If you don’t have drips, you can make a gravy with butter or a combination of butter and oil. It changes the flavor and has a buttery flavor, but is still delicious.
If you don’t have drips, it’s important to turn the flour into brown before adding the liquid with a deeper flavor before adding it. I like to add a pinch of dried rosemary and about 1/2 teaspoon of onion powder and poultry seasoning.
The best gravy tips for holly
- Brown shards = flavor. Use a spatula to scrape all the brown pieces (called fond) on the bottom of the baking pan, which adds a lot of flavor. If necessary, add a little soup.
- Separate fat. I use a gravy separator to separate the fat from the juice, and you can also use a spoon to swipe it across the surface.
- Add broth if needed. The fat will first be mixed with the flour and then the rest will be added. You can give it top with broth if you want.
- Brown roux. Cook the fat with flour until the flour turns light brown (Recipe below).
- Add the broth slowly.Stir after each addition to keep it good and smooth, it will thicken at first but will become thinner.
The best way to store gravy
- mAke in advance: Homemade gravy can be made up to 2 days in advance and stored in the refrigerator. While stirring, reheat it until smooth and heated.
- refrigerator: Place the remaining gravy in a covered container in the refrigerator for up to 4 days. Stir while heating on the stovetop.
- refrigerator: Freeze in zippered bags for up to 4 weeks. Thaw overnight on medium-low heat or in a pan.
Do you make this simple homemade gravy? Be sure to leave ratings and comments below!
How to make gravy
This recipe is a step-by-step guide on how to make the gravy perfectly delicious (and no stutter) every time!
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Once the meat is cooked, transfer it to a plate to rest. Scrape any brown pieces from the bottom and sides of the pan with the moisture from the dripper. If necessary, filter the dripper through a fine sieve.
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Let the drips rest for a few minutes so that the fat and drips separate. Fat will rise to the top. Pour ½ cup of fat into a medium pan and add butter to make ½ cup if you don’t have enough fat.
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While stirring, stir the flour and poultry seasoning over medium heat and cook over medium heat for 3 to 4 minutes until the flour begins to brown slightly and the mixture has a slightly thick smell.
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Gradually add liquid (drops and/or broth) and stir until smooth after each addition. At first, the mixture will be very thick and will gradually become thinner. You probably don’t need all the soup.
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While stirring, bring to a boil over medium heat, and bring to a boil for 1 to 2 minutes.
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Taste the gravy and season with salt and pepper as needed. Stir parsley or other fresh herbs and serve.
- When pouring ½ cup of fat into the pan, browse through the remaining fat and place if you want more.
- If you don’t have enough fat, add unsalted butter to make a total of ½ cup of fat.
- If you don’t have enough meat juice/drops, add another soup (canned, boxed or homemade). I prefer using complete sodium for the best flavor.
- Optional herbs: ½ teaspoon onion powder or 1/4 teaspoon garlic powder can be added to the flour while cooking in fat. I like to add ½ tsp poultry seasoning to my gravy, no matter what type of gravy it is.
- Leftovers will be kept in the refrigerator for 4 days and will be carried out in the refrigerator for 4 weeks.
Calories: 90 | carbohydrate: 5g | protein: 1g | Fatty: 8g | Saturated fat: 5g | Polyunsaturated fat: 0.3g | Monounsaturated fat: 2g | Trans fat: 0.3g | cholesterol: 20mg | sodium: 296mg | Potassium: 10mg | fiber: 0.2g | sugar: 1g | Vitamin A: 392IU | Vitamin C: 0.5mg | calcium: 4mg | iron: 0.3mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Dipping sauce, sauce, side dishes
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