Complete and Final Gravy Instructions

Roasts can be used in numerous gravy preparations. Some of them can become quite involved. The work that we do is straightforward. Made from the leftover fat, gravy is sure to please.

After the roast is done, it is transferred to a cutting board for resting. We put the roasting pan with all of the drippings in it on the stovetop to begin making the gravy while the roast is resting.

We'll thicken the gravy with either cornstarch or flour; the methods are interchangeable.

Said: Elise Bauer

When making gravy, what's the difference between using cornstarch and flour? For this reason (that it is a pure starch and wheat flour contains some protein), cornstarch is a superior thickener to wheat flour. Thickening power is similar between cornstarch and flour, but less cornstarch is needed in most cases.

However, in this method, flour and cornstarch are used interchangeably because the gravy's thickness can be adjusted by adjusting the amount of liquid added and by simmering the gravy at lower temperatures.

Cornstarch has the additional property of losing its thickening power and reverting to a more liquid state if cooked in the gravy for too long. Also, if you refrigerate and reheat it, the consistency will change. In that case, simply thicken the gravy again by heating in a pot with some additional cornstarch slurry.

If you're using flour, you should brown it in the fat for a few minutes before you add the liquid. The raw flour taste is eliminated and additional flavor is added to the gravy when it is browned. So, you're basically just making a roux?

Unless we have a gluten-free guest, we usually use flour instead of cornstarch to make gravy because it keeps better and reheats better later.

The ratio given below should be used as a guide. To make gravy, combine 2 tablespoons of drippings or fat with 2 tablespoons of flour or cornstarch for every cup of sauce you'd like to make. (The resulting sauce will have a deep flavor and substantial consistency. Thin the gravy by starting with a tablespoon of drippings and a tablespoon of starch, or by adding more liquid. )

Take out all but 4 tablespoons of fat and drippings from the roasting pan (and save them for another time) if you want to make 2 cups of gravy.

These directions are written for 2 cups of gravy, but can be easily divided or multiplied depending on your needs.

A. Elise Bauer

Keep gravy frozen for up to three months in airtight containers or bags. Defrost in the fridge Put it in a pot and bring it back to a boil over medium heat, whisking frequently.

Keep any leftover drippings in the freezer to use as a quick gravy for mashed potatoes or meatloaf.

Keep gravy fresh in the fridge for up to 5 days in an airtight container. Heat it up by placing it in a pot and heating it over medium heat on the stove, stirring it occasionally, until it reaches a full rolling boil.

Use an immersion blender to smooth out lumps in the gravy right in the pan. You can also put it in a food processor or blender. You could also use a strainer to remove the lumps.

The gravy is supposed to be made in the roasting pan, but if yours is too shallow or won't fit on the stove, you can use a skillet or saucepan instead.

Cut the roast loose from the pan. Reserve the remaining fat and juices, then pour the drippings into a measuring cup. Transfer 4 tablespoons of the fat to the saucepan or skillet you'll be using to make the gravy.

Then, using a metal spatula, transfer all of the browned bits from the bottom of the roasting pan to the skillet or saucepan. You must read this! Add some of those browned bits to the gravy for extra flavor.

You can choose to use flour or cornstarch to complete the gravy, as instructed in Steps 3 and beyond. When making gravy, don't leave out the flavorful pan juices.

No matter what kind of roast you make—turkey, chicken, beef, or lamb—the cooked meat should yield a lot of browned drippings and fat.

Browned fat and juices are the "drippings." The browned bits in the drippings are what give the gravy its flavor. The gravy won't turn out right without fat.

After the roast is done, if there are juices in the pan but they haven't browned at the bottom, you can return the pan to the oven. Cook at 450 or 500 degrees Fahrenheit until the juices have evaporated and formed a brown, bubbly layer at the bottom of the pan.

This method of making gravy involves whisking the drippings until they are as smooth as possible, but skipping the step of skimming off any browned bits. The gravy can be blended briefly to smooth it out if you like, but we never do. The crispy, browned bits are the best part.

  • 1/4 cup drippings (note for recipe)

  • 1/4 cup universal flour the equivalent of cornstarch

  • 3 to 4 cups stock , either water, milk, cream, or a mixture of the three

  1. Take the roasted meat out of the oven. Keep the juices and browned drippings in the pan, along with 4 tablespoons of fat.

  2. Any remaining drippings can be scraped off the bottom of the pan with a metal spatula. Put the pot on the stove and turn the heat up to medium-high.

    The drippings and fat from a roasting pan that isn't suitable for use on the stovetop should be transferred to a large, shallow sauté pan.

    Told by Elise Bauer
  3. Quickly incorporate the flour by stirring with a wire whisk. If desired, brown the flour before proceeding to add liquid.

    (If you prefer, you can also begin with a slurry made by whisking together equal parts flour and cold water. )

    That's Elise Bauer, by the way. A. Elise Bauer
  4. Whisking constantly, gradually add the stock, water, milk, cream, or a combination of these to the pan to help the flour dissolve.

    Let the gravy thicken as it simmers, adding more liquid a little at a time until you have about 2 cups. (Three to four cups of water or other liquid will likely be needed. )

  5. First, give it a taste, and then season with salt and pepper to your liking.

  1. Take the roasted meat out of the oven. Fat should be drained, but 4 tablespoons, along with any juices and browned drippings, should be left in the pan.

  2. Remove any drippings from the bottom of the pan by scraping them with a metal spatula. To use, set the stove to medium-high and put the pan inside.

    Removing all of the fat and drippings from a roasting pan that won't be suitable for use on the stovetop and placing them in a large, shallow sauté pan.

  3. Add enough water (about 1/2 cup) to dissolve 4 tablespoons of cornstarch into a thin paste.

  4. Whisk until the gravy thickens, about 5 minutes. Slowly add stock, water, milk, cream, or a combination as the gravy thickens (I prefer stock, my mom prefers water).

    For several minutes (around 5), stir in between additions of liquid to achieve the desired consistency.

    A total of 3–4 cups of liquid should be added. Since some of the gravy will evaporate during the cooking process, plan on having about 2 cups left.

    Add more cornstarch slurry to the pan and stir it into the gravy until it reaches the desired thickness.

  5. In other words, before adding salt and pepper, take a taste to see if any are needed.

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