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!
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The beauty of this recipe is that you can make it a day ahead; heat it back up on simmer in a saucepan and not have to be scrambling to make the gravy from the drippings at the last ditch minute ;-) This can be used for poultry or beef gravy.
I learned how to make homemade gravy from my Mom & Grandmother, and their gravy is what made the "Dinner." Whatever meat you have roasted, braised, browned and has some residue or drippings can be a base for gravy.
The key to having appealing looking brown gravy, rather than pale gravy, is to brown the flour you use to thicken the gravy. Brown the flour in a skillet before adding liquid.
When making your gravy with roux, always heat the stock, broth, milk or cream you are using before adding it to the hot roux. This prevents the clumping that can easily occur when making gravy.
Do not despair if you over salt gravy. Stir in some instant mashed potatoes to repair the damage. Just add a little more liquid in order to offset the thickening. By Peggy
How to cook gravy, as in chicken gravy, without grease or oil. Brown flour in skillet, add seasoning or bouillon cubes.
For quick thickener for gravies, add some instant potatoes to your gravy and it will thicken beautifully. By Peggy
Gravy can still be good for you, even breakfast to enjoy now and then without being so fattening. Just use broth instead of milk. Cut out the fat by mixing the flour with cold broth or some water and stir into broth when hot. It is really good gravy.
Empty can of cream of chicken soup into small pot. Add 1/2 to 1 cup chicken broth.
Making gravy; I start with the drippings from a roast, chicken or pan fried meat and letting cook until all the liquid is vaporized and the meat juices are caramelized. Drain grease off; what's left are the caramelized juices.
Nothing is better than smooth homemade gravy. Use these tips to make sure it turns out every time. This is a page about making gravy without lumps.