Making Perfect Gravy

by Doris Donnerman
(last updated June 9, 2017)

2

Sometimes you may be ready to go regarding making a roast and mashed potatoes—you may know exactly what to do when you are faced with a raw chunk of meat and some raw potatoes. But gravy, on the other hand, can be quite daunting. Yet, when it comes time to make the gravy it may seem to be the task that everyone wants to push onto someone else. If you find making the gravy hard to make (without a mix), then this article is for you.

Making gravy really isn't that hard. When the meat is done cooking, take the roast out of the pot and put it somewhere else to keep it warm. Usually the oven that is still warm makes a great place to keep your roast warm. When you take the roast out of the pot, however, do not under any circumstances pour the drippings out or throw them away. The drippings are the key to the gravy they are what make the gravy even possible.

Add one cup of water to the dripping and then put the drippings in a skillet or frying pan and bring them to a boil, stirring them around a bit. When the drippings are coming to a boil, mix one cup of water and one tablespoon of flour together in a jar. (It's best to put the water and flour in a jar with a lid and shake it around to thoroughly mix it.) Once the drippings are boiling, gradually add the flour and water mixture to the drippings, stirring constantly. (It's best to use a whisk.) Add some salt and pepper to taste.

If you want to make the gravy thicker, mix up another mixture of water and flour, but this time just not as much—you don't want your gravy to be too thick either. Once your gravy is finished, put it into a gravy boat or other serving dish and pour generously over your roast and mashed potatoes! Here's to the perfect dinner gravy!

Author Bio

Doris Donnerman

Doris is a jack of all trades, writing on a variety of topics. Her articles have helped enlighten and entertain thousands over the years. ...

MORE FROM DORIS

Pets are Good for Your Heart and Mood

Being a pet owner can be so much fun! While carrying a load of responsibility, pet ownership is extremely rewarding. One ...

Discover More

Dealing with Avocados

Ripen hard avocados and keep guacamole green. Don't buy another avocado until you've read these tips!

Discover More

Cardigan Welsh Corgi

The Cardigan Welsh Corgi has been used as a herding dog in Wales with great success due to his close to the ground size. ...

Discover More
More Cooking Tips

Sweet and Sour Meatballs with Cheesy Macaroni and Cole Slaw

Consider serving a dish of sweet-and-sour sauce so that your dinner crowd can add more zing to their meatballs. For those ...

Discover More

Honey Mustard Chicken with Oven Roasted Potatoes and Easy Peach Cobbler

Years ago I worked as a cook in a children's home, and the dietician provided me this recipe for peach cobbler. It is one ...

Discover More

Turkey Breast with Green Bean Casserole and Noodles Alfredo

While you could garnish this meal with a can of cranberry sauce, forego the temptation to make a copycat Thanksgiving ...

Discover More
Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

Comments

If you would like to add an image to your comment (not an avatar, but an image to help in making the point of your comment), include the characters [{fig}] in your comment text. You’ll be prompted to upload your image when you submit the comment. Maximum image size is 6Mpixels. Images larger than 600px wide or 1000px tall will be reduced. Up to three images may be included in a comment. All images are subject to review. Commenting privileges may be curtailed if inappropriate images are posted.

What is eight minus 6?

2013-05-16 16:18:17

Bryan

If you want flavor, why not use a flavored liquid like beef/chicken stock? This can also be done with milk to make a white gravy. Water (even potato water) is just a waste of volume.


2013-05-15 09:36:49

Brenda

Instead of tap water, I use about half a cup of the water from the boiling potatoes and half a cup of cold water. The starch in the potato water adds more flavor and is a natural thickener. Make sure to cook the gravy at least 10 minutes to get rid of the raw flour taste.


Videos

Subscribe to the Tips.Net channel:

Visit the Tips.Net channel on YouTube

Subscribe

FREE SERVICE: Receive an e-mail several times each week with a featured cooking tip. Enter your address and click "Subscribe."

(Your e-mail address is not shared with anyone, ever.)