- 2 c
- water or consomee, or broth or part coffee if making ham gravy.
- 1/4 c
- or a little more gold medal wondra flour
- 1 c
- or more what ever pan drippings you may have
- 1 tsp
- 1 tsp
- black pepper
- 1/2 tsp
- garlic powder
- 1/2 tsp
- onion powder
How to Make Good Meat or Chicken Gravy from Drippings
- 1After roasting remove your roast be it chicken, beef, ham, pork or turkey. Remove to a seperate plate or pan.
- 2Add the two cups water to the drippings with a wire wisk stir the drippings up from the bottom of the pan. Season the mixture with a little salt, black pepper, garlic and onion powder. Note: If your meat was a baked ham then add only one cup of water and one cup of black coffee. This only if you are making a ham gravy. This is called Red Eye gravy. Put the pan on the heat and begin to heat the mixture.
- 3To the heated mixture begin to sprinke your flour over the mixture and continue to stir with the wisk until it becomes the consistency of gravy. You may need to use a little more flour. Put your heat on medium and continue to stir until you have a nice gravy. You cannot use any other flour with this method other then the Gold Medal Wondra flour or a powdered flour made especially for gravies. If you do you will get lumps. If you want to add onions, or mushrooms saute in a seperate fry pan in a little oil your chopped onions and mushrooms then add to the gravy and simmer 10 minutes. If you have a lot of drippings you can add more water and more flour to make more then 2 cups of gravy. Of course you will have to adjust the seasonings. Most important make sure you cook your gravy a good ten minutes so the flour cooks good. Enjoy