Sauces

I know how hard it is to make perfect gravy. It took me many years of trial and error before my mother-in-law showed me how to do it right. Even then, I modified her recipe and my gravy is perfect every time. I’ll share my secrets with you right here … you’re welcome! 😉

This recipe is for gravy made from a roast, turkey or any hunk of meat or poultry you’ve just cooked.

Remove the meat and stuffing pieces from the pan. Tiny bits of meat can remain. Over a very low heat, add Wondra® flour to the remaining grease and meat juices. I use the shakable container to control my content. Mix the flour into the grease and meat juices with a wire whisk and slowly keep adding more flour until you have a thick paste. You want the flour to absorb all the grease in the pan. Basically, the more grease, the more gravy you’ll have and the more flour you’ll need.

After you have a nice thick paste with very little, if any, grease around the edges of the pan, turn the heat up to medium low and begin to add water, stirring constantly with the wire wisk. You will be adding as much water as it takes to create pourable gravy. I’d suggest having at least a cup or more on hand (you can also use the water from boiled potatoes which gives the gravy an added kick). Keep stirring, adding more water as the gravy thickens. You can make thick or thin gravy, however you prefer. Just add more water to thin it to your preference. Turn off the heat once your gravy is the consistency you like.

After you have the right consistency, taste test your concoction. If it lacks oomph, add a little salt and pepper. Stir some more.

If your gravy is sitting on the stove awhile before serving, it will thicken a little. Before serving, you can turn up the heat and add a little more water to thin it out, stirring constantly.

This should work for you. It does for me every time. 🙂