Homemade gravy

Why would you go through the hassle of making homemade gravy when you could go to the store and buy it?  Unfortunately, that is what goes through many peoples mind when it comes to what they feed their family these days.  The real question should be... Why would you buy something when you can make the same thing in a couple minutes for less money?

Homemade gravy not only costs less than the store-bought version but it tastes better and has ingredients you can pronounce.  Ask your grandma which type of gravy she prefers... homemade or store-bought and I guarantee she won't pick the latter.

Before I show you how to make homemade gravy, we need to talk about the most important part which is the flavoring.  To flavor your gravy, you could make your own or buy store bought broth.  Store bought broth would defeat the purpose of this post so we will focus on homemade flavoring.

There are many different ways to make your own flavoring for your gravy but the most common is to take the drippings from a turkey or rump roast.  To use drippings, simply mix the drippings with water then bring the mixture to a boil.

Another method that is commonly used for gravy flavoring is to use the neck of your Thanksgiving turkey.  When you start to roast your turkey, put the neck in a separate pan with some water and let it cook down.  When the turkey is cooked, take the neck out of the water, clean off the meat, throw the neck bone away and then add the meat back to the broth.

How to make homemade gravy

To start making homemade gravy, take the broth from the drippings and put them into a small sauce pan.  Once this is done, add two cups of water plus a tablespoon of butter to the drippings.  You can add more water depending on how much gravy you want but be aware that adding more water will dilute the flavor of the gravy.  Bring the mixture to a boil.


Flavoring plus water plus butter

Once the mixture has come to a boil, turn the heat down to low and wait for the mixture to stop bubbling.  Once this happens, mix in a spoonful of flour making sure to immediately mix it in or you will end up with chunky gravy.




I usually add two or three more scoops but feel free to add less or more flour depending on how thick you like your gravy.  Remember though, the gravy will thicken quite a bit as it cools so do not add too much.  It is best to add only a few scoops your first time and then add more at the end if you don't like the final product.

Once the flour is added, bring the mixture back to a boil and then simmer for five minutes.  After you do this, turn off the heat and let the gravy cool.  The gravy will really start to thicken at this point.  Serve once the consistency of the gravy is to your liking.


Enjoy


As you can see, making homemade gravy is really simple.  Try making it the next time you make pheasant noodle soup or cook a Thanksgiving turkey.  You will be glad you did.









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