Since I was a child, my mom made gravy with everything. She was one of those amazing home cooks who had ten great recipes that she made consistently, and many of them included her magical sauce.
From mashed potatoes and gravy to pork chops and gravy. From hot beef sandwiches and gravy to turkey and gravy. You get the point. Just about everything she made had gravy. And it was a treat every single time she made it.
My mom was never one to use packaged gravy mixes. Ever! Hers was always made from freshly cooked chicken, beef, or turkey broth. She would always say, “The best gravy is made from a stock with a lot of animal fat in it. You just can’t get that from pre-made canned or boxed stocks.” As usual, momma was always right. But what made her gravy extra special was the texture and taste that came pouring out of that ladle when spooned over meat or potatoes.
The truth is, her technique to making no-fail gravy everytime is not exactly a family secret. Cooks everywhere use this technique since most of what we have learned about cooking has been passed down from the previous generations. However, I can’t tell you how many times I have heard people say, “I just can’t make a good gravy.” Some of you may struggle with this too but that’s where a simple explanation comes in pretty handy when you are trying to make a smooth, creamy, flavorful gravy your family and your guests will love.
The trick is to dissolve the cornstarch into cold water or milk before adding it to your simmering stock. This will create a thick creamy, no-lump texture. The best part is you can control the thickness of your gravy by using less or adding more cornstarch liquid as you whisk it into the stock. Finally, adjust the flavor with a pinch of salt and pepper until it’s perfect for your taste. See, no magic tricks here. Just good old-fashioned techniques for the perfect gravy every time. Let me know how your gravy turned out in the comment box below.
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