What is the best way of making gravy?
by 
keithold thanks all baggers
ANSWERS: 5
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While the suin shines. oh no that's hay, sorry.
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Get this product: Better Than Bouillion. It's the BOMB! Comes in a jar and there's one for turkey, one for beef, chicken, etc. It contains very concentrated meat and broth. It goes a LONG way. Drain off the fat from your roasting pan, put the pan on low heat and add water (a cup or so) and a tablespoon or so of the BTB, whisk up all the good bits to deglaze the pan and heat it up to bubbling. In the meantime, mix about 2 tbsp. flour with 3 tbsp. water in a small container until smooth and slightly runny. When the meat juices are bubbling, add the flour mixture in a thin stream while whisking madly! Don't add it all at once...stop once your gravy is thick enough. I usually put mine through a fine mesh sieve after to remove any big bits and inadvertent flour lumps. It is excellent gravy. You can do this with those little packages of granulated bouillion as well! Hope that helps!
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With beef stock and heavy whipping cream..and lots of salt and pepper:):) With mash potatoes...during Thanksgiving I use the Turkey juices to flavor my gravy..Turkey gravy:):) Yum:)
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For the simplest sauce, just deglaze the pan with some wine and/or stock. For others, pour off the 'drippings' into a separator, add some of the fat back in the pan and add equal amount of flour as to fat. So if you have 2 TB fat, add 2 TB flour, 4 TB fat, 4 TB flour. Cook a bit on low heat to cook out the raw flour taste and to slightly brown the roux. Then add back all the defatted drippings and a little stock and cream if you wish (2 cups of liquid to every 2 TB of flour or more until it's the right thickness). You might add some wine, red or white depending on what you are cooking. If you used herbs in your cooking, you might add some fresh herbs to the gravy to bring out the flavors more.
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When making your gravy, instead of just adding hot water and flour, use some of the water off of the potatoes. This helps the gravy thicken quickly. 2 cubes bouillon give it a great flavor.
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