Easy Homemade Gravy: How to Make Gravy from Scratch
Make your own lump-free gravy, packed full of flavor, and works perfectly each and every time.
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Easy Homemade Gravy: How to Make Gravy from Scratch
Make your own lump-free gravy, packed full of flavor, and works perfectly each and every time.
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| Servings | Prep Time |
| 4servings | 2minute |
| Cook Time |
| 5-7minutes |
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Ingredients
- 1cup brothfreshly made bone or meat broth works best
- 2tablespoons cornstarch
- 1/2 cup cold water
- salt and pepper
Instructions
- When making gravy from a beef, chicken or turkey, ladle and strain 1 cup of stock from the pot and transfer to a small saute pan, bringing to a simmer over medium heat.
- Using a mason jar with a cover, add water and cornstarch, cover, and shake until the cornstarch is dissolved.
- Slowly pour the liquid from the jar into the simmering broth and whisk gravy together until it thickens. Use more or less cornstarch water to adjust the thickness to your liking.
- Here is the difference in color depending on use of milk or water. For a darker beef broth with less creamy flavor, use water.
- Add salt and pepper a pinch at a time until gravy is the flavor you like.
Recipe Notes
Recipe Notes:
- Gravy always has the best flavor when you use a stock freshly made from meat and/or bone because of its animal fat content.
- Because meat flavor varies widely, you may have to adjust the gravy flavoring at the end of the cooking process with salt and pepper.
- If your gravy has a few lumps because of undissolved cornstarch, just pour gravy into a mesh strainer to remove the lumps.
Recipe by Lorraine Soldo for www.culinarybutterfly.com