Gravies to save........


Dec 28, 1999
Basic Pan Gravy

2 tablespoons meat drippings
2 tablespoons all-purpose flour
1 cup liquid (beef or chicken broth, water, meat juices, or a combination of them)
Salt and pepper, to taste
After the meat is removed from the pan and put in a warm place, pour off all but 2
tablespoons of the pan juices in the skillet. If you're not sure
about how much is left in the pan, pour off all the drippings and measure 2 tablespoons
back into the skillet. Heat up the drippings over
medium-low heat.
Sprinkle the flour over the heated drippings, and stir it constantly so that the flour
"cooks" for about a minute. Then gradually add the liquid,
stirring constantly, until the gravy begins to thicken and bubble. Add the salt and
pepper. Remove the skillet from the heat, pour the gravy into
your prettiest gravy boat, and you're done.

"But," you moan, "I've tried that before and it was a disaster." Well, you probably tried it
once and never tried it again, or you waited too long
before your second attempt. I cannot emphasize enough that perfect gravy comes with
the knowledge and skill born of frequent practice. But
here are some tips:

Have your ingredients ready. Don't get your flour browned in the pan and then have to
stop and go find your broth. Have everything at your
Use a broad-bottomed stirrer. I have an ancient wooden spoon that has a flat spot worn
on the bottom from stirring gravy.
Stir quickly and vigorously, especially when you start adding the liquid.
Add the liquid a little at a time - gradually. If you pour it in all at once, you'll get lumps
for sure.
Pay attention to the heat. Too hot, and your gravy will thicken too quickly.
Gravy tends to keep thickening even after it's removed from the pan. Pour it up just an
instant before you think it's thick enough. (This is one
place where experience is the best teacher.)
If you think your gravy is too thick, just thin it with a little of the warmed liquid (milk,
water, whatever) and reheat.
If you do end up with some lumps, don't throw yourself off a cliff - just strain it.
Red-Eye Gravy
This flavorful ham gravy contains no flour, so lumps are never a problem.

5 or 6 slices of Country Ham (about ¼" thick)
2 tablespoons butter
1 tablespoon dark brown sugar, firmly packed
½ cup strong black coffee
Dash of salt
Slash the edges of the ham slices so they won't curl up while they're cooking. Over
medium to low heat, sauté the ham in the butter, turning
frequently to lightly brown both sides of each slice. Remove the ham from the pan and
keep warm.
Over low heat, stir the brown sugar into the pan juices, stirring constantly until it
dissolves. Stir in the coffee and simmer for 4 or 5 minutes. Makes
5 or 6 servings.

I've heard good things about Red-Eye Gravy made with Coca-Cola, but I've never tried
it, myself. You omit the brown sugar and coffee
altogether, and substitute cup of Coke. Anyone trying it is urged to let me know how it
turns out.

Sawmill Gravy

A breakfast of sausage, biscuits and Sawmill Gravy is hard to beat.

1 pound Pork sausage (can be less, but you need at least enough to make 2
tablespoons of drippings)
2 tablespoons all-purpose flour
1 cup milk
Pepper, to taste (at least ¼ teaspoon)
Crumble the sausage and fry it until it is brown. Remove it from the skillet to drain on
paper towels. Reserve 2 tablespoons of drippings in the
Over low to medium heat, add the flour to the pan drippings, stirring constantly so that
the flour "cooks" for about a minute. Gradually add the
milk, stirring constantly until smooth and thickened. Stir in the pepper and cooked,
crumbled sausage, and cook until mixture is hot. Serve over

Cream Gravy

A Texas staple. A must for Chicken-Fried Steak or Fried Chicken. Or anything. A little
practice will have you dishing up perfect cream gravy in a
few minutes.

3 tablespoons pan drippings
3 tablespoons flour (I like to use the flour left over from the steak- or chicken-coating
1-½ cups liquid (can be all milk, half milk/half warm water, or 1 cup milk and cup beef
broth - nice for the chicken-fried steak)
¼ teaspoon salt
¼ teaspoon black pepper
Okay, you've fried your chicken or your steak, removed it to a warm place, and now
you're ready to make the gravy.
Return 3 tablespoons of the pan drippings to your skillet, keeping as many as possible of
the browned, crusty bits in the pan. Over low to
medium heat, add the flour to the pan drippings, stirring constantly so that the flour
"cooks" for about a minute.

Gradually add the liquid, stirring constantly until smooth and thickened. Stir in the salt
and pepper. Taste and adjust the seasonings accordingly.
Serve hot.

Texans don't always fry their food. Suppose your delectable pot roast is done, and you
want to turn its pot liquor into gravy. Or it's Thanksgiving,
and you know that means Giblet Gravy. Read on.

Pot Roast Gravy

Liquid from pot roast
½ cup all-purpose flour (you can use self-rising flour, too)
Salt and pepper, to taste
Measure the liquid from your pot roast. Add enough water to make 3 cups of liquid. Pour
about half of the liquid back into the Dutch oven. Over
medium heat, sprinkle in the flour, and stir constantly with a whisk or wooden spoon,
adding the rest of the liquid gradually, and smoothing out
any lumps. Cook until gravy thickens, stirring constantly. Taste and season accordingly.
Giblet Gravy

This recipe makes perfect Giblet Gravy. I know everyone has different tastes, and I'm a
Giblet Gravy purist, so you won't find any hard-boiled egg
or vegetables in this recipe but, trust me, this is delicious.

1 cup drippings from turkey roasting pan that have been skimmed of fat
1 cup chicken broth (canned or homemade)
3 tablespoons butter
3 tablespoons all-purpose flour
Salt and freshly ground pepper, to taste
1 tablespoon Dry Sherry (optional, but highly recommended)
Turkey giblets
Remove the turkey drippings from the roasting pan and degrease.
The Giblets: I use just the liver and pieces off the neck (I give the gizzard to the cat,
and my husband eats the heart.) I always cook the neck with
the turkey -- tuck it down in a corner of the pan. You can cook the liver the same way:
submerge it in the broth about 40 minutes before you
expect the turkey to be done, or you can put it in a small saucepan, cover with a cup or
so of water and simmer it for 40 minutes. Since burner
space is at a premium when preparing a Holiday meal, I usually opt for the
cook-it-with-the-turkey method.

Over medium-low heat, melt the butter in a large saucepan until it is bubbly, sprinkle in
the flour and stir quickly for a minute or so to cook the
flour. Slowly stir in the turkey drippings and chicken stock, and cook over medium heat,
stirring constantly, until the gravy is smooth and
thickened. (Note about lumps: Lumps are nothing to be embarrassed about. They
happen. If you've got some lumps and want to get rid of them,
strain the gravy now because you won't be able to after you add the giblets.)

Reduce heat to low, and check the seasonings. Add salt and pepper only if you think it
is necessary. Some people (me) like to add a tablespoon
or two of sherry at this point. It adds a wonderful, mellow flavor. Just use regular, dry
sherry -- not sweet sherry, and definitely not cooking sherry.
Then, add the giblets and simmer for about 10 minutes.

You can make your gravy early, keep it warm, and heat it back up a bit just before
serving, if you like.


Homeschool Mom Extraordinaire Go Broncos!
Jan 31, 2000
Thanks pumba...these recipes and tips are great!

My mom makes delicious gravy, but she doesn't think she can make gravy to save her life, so I'm going to copy and paste this and send it to her. :)

Thanks again. :D