How to Make Gravy

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At one time or another, everyone needs instruction in
"How to Make Gravy."

Making gravy is one of the most intimidating cooking processes.
Why is that?!

It's probably the pressure to make the greatest Thanksgiving or Christmas dinner known to man. :)

Most people rarely make gravies, so when called upon to do that on holidays, we may come up short on experience and know-how.

Gravy is best made from the juices created by roasting a turkey, chicken or other form of meat.

After roasting meat; remove it from the roasting pan; degrease with a bulb baster leaving a few tablespoons of fat and all the yummy stock (broth).

Add a 1/2 cup of white wine, and more chicken stock or turkey stock to equal about 2 cups combined stock with what's already in the pan from roasting.

Bring this to a boil and loosen tasty brown bits from roasting pan.
Let this simmer a few minutes.

In another bowl or glass measuring cup, combine about 1/4 cup of flour and enough water to make a runny paste.

Slowly whisk this into the simmering stock.
This will begin to thicken into a hearty gravy.

Add salt and pepper to taste.
You may want to try white pepper -- it adds a nice kick to gravy.

If not thick enough, make another small flour/water combination and add until you get your desired consistency. Season again if necessary.

How to make gravy without roasting meat:
Essentially, follow the recipe above except you will be creating all the stock yourself.
This is where frozen stock comes in handy.

Chicken Stock
Beef Stock

Enjoy and don't let gravy scare you! :)

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