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Gravy Making Tips and Tricks

December 21, 2007

Plate of food covered in gravy.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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By Maryann from Fort Lauderdale, FL

 
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Gold Post Medal for All Time! 846 Posts
February 22, 2011

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.

 
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Silver Post Medal for All Time! 355 Posts
April 7, 2016

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 Great Homemade Gravy

October 20, 2006

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.

 
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November 24, 2009

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.

 
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October 19, 2004

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

 
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Bronze Feedback Medal for All Time! 147 Feedbacks
December 17, 2008

How to cook gravy, as in chicken gravy, without grease or oil. Brown flour in skillet, add seasoning or bouillon cubes.

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Add enough water to make it thin as you like, let simmer about 1 minute. Tastes very good.

 
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October 23, 2004

For quick thickener for gravies, add some instant potatoes to your gravy and it will thicken beautifully. By Peggy

 
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June 18, 2004

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.

 
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February 26, 2013

Empty can of cream of chicken soup into small pot. Add 1/2 to 1 cup chicken broth.

 
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April 17, 2008

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.

 
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March 25, 2019

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.

A smooth homemade gravy with no lumps.

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