I agree that good gravy must start with flour that is slowly browned in the pan drippings (fat only!) before adding your liquid to thicken. Another helpful hint when making really good gravy is to use a slotted spoon. It seems to keep the gravy from forming the lumps so many complain about. When almost ready, season well with salt and pepper using the "taste test" method. It takes more than you'd think! Gravy isn't difficult but takes time and patience, and then is oh so good!
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
How can I spruce up a gravy mix to taste "homemade"?
Cindy from Key West, FL
I use broth instead of water when I'm using packets of dry mix. I also add chipped cooked giblets to the dry and to jars when I use that.
My mother always added the pan drippings to gravy mix.
It tasted like it was home made!
Add your turnip or potato water to the mix!
I like to add fresh, sliced sauteed mushrooms to mine. Or you could just burn it :)
Add pan drippings or some additional beef base or chicken base. Chicken or beef base can be found by soup or bouillon in the grocery store or in the spice aisle at Sam's Club. It's also great for soups or making a sauce or gravy.
If you're making a turkey or beef roast, there's not a better substitute for real gravy. Just thicken the broth with corn starch dissolved in water and whisk it quickly as you heat it.
I, also, add pan drippings for chicken or turkey gravy, plus put some black pepper in. (Not alot) If it is beef or pork mix, add some onion powder along with some pepper, plus some drippings.
Thanks to all! I hope others also got a bit of 'gravy info'. I have been (for this year) making gravy for thirty or more years. Thanks again, Cindy
Hello,
I always make it with or without the drippings minus the grease. But to my gravy I add a can of cream of mushroom soup or cream of chicken soup. I have had so many compliments and men who request my gravy.
Another thing I discovered quite by accident is that sodium free bouillon mixes make an excellent gravy stock with just a small amount of salt added (less than would be present in a "normal" bouillon or even a jarred soup base). These dietetic bouillons make a really heroic effort to create good flavor, although when made as directed they end up smelling wonderful and tasting lousy. A little salt and they smell wonderful and taste wonderful. Add some flour or cornstarch and olive oil to complete the gravy.
I have a bad habit of adding too much corn starch or flour to my gravy. What could I do to eliminate the taste?
By Pauline from IN
Instead of cornstarch, try adding butter, it thickens whilst leaving a nice taste. Or, add more liquid if you don't want to use butter.
I love the rotisserie chickens my big box store offers.
Do you know how to create scrumptious gravy from these rotisserie chickens? I see the juices swimming in the bottom of the container, but my attempts for good gravy have been extremely disappointing.
Thank You in advance. :)
By Chris A.
When I make a roux for store bought chicken, I usually use the drippings as part of the water in the recipe. You get all the flavor of what ever they use in your gravy. We love the Lemon Chicken, so good.