Basic Pan Gravy
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- 2 Tbsp
- meat drippings or cooking oil
- 2 Tbsp
- all-purpose flour
- 1 c
- liquid(water, chicken broth, milk or combo)
- salt and pepper (or garlic powder) to taste
1After the meat is removed from the pan and put in a warm place, pour off all but 2 tablespoons of the pan juices in a skillet.
2Sprinkle the flour over the heated drippings ( or oil), stir constantly so the flour and oil are mixed and the flour cooks about a minute. Gradually add the liquid, stirring constantly until the gravy begins to thicken. Add salt and pepper to taste (I often add a little garlic powder).
Have your ingredients ready with everyting at your fingertips.
Use a large serving spoon.
Add liquid gradually and stir quickly (eliminates lumps).
Keep heat on medium (too hot causes gravy to thicken too quickly).
Gravy keeps cooking and thickening even after it's removed from the pan. Pour it up just before you think it is thick enough(Experience is the best teacher).
If gravy is too thick, thin with a little warmed liquid and reheat.
End results... you should have a nice gravy and no lumps! :)