How do you make gravy?

[mhundt]

Success (kindof)! Fried up some hamburger patties and used the extra grease from those. Put the patties on a piece of toast w/ some cheese, and poured on the gravy train.

It was a little bit bland, but at least I got the system down. I can mess w/ adding seasonings later. Or tommorow. And every day after that!! I love me some gravy!

Thanks to everybody for the advice- appreciate it I'll keep practicing.

Way to go and congratulations on your first batch - you are no longer a gravy virgin

[Tubby]

Success (kindof)! Fried up some hamburger patties and used the extra grease from those. Put the patties on a piece of toast w/ some cheese, and poured on the gravy train.

It was a little bit bland, but at least I got the system down. I can mess w/ adding seasonings later. Or tommorow. And every day after that!! I love me some gravy!

Thanks to everybody for the advice- appreciate it I'll keep practicing.

good deal! Hard to beat some SOS like that! One thing to remember is when you season it. You're thinking "ah, there's only a few table spoons of flour in there, just a dash of salt & pepper... You're actually seasoning quite a bit of medium once the milk and/or water is added. Personally, I use a dash of salt, some Tony's and a whole lotta pepper. It's very easy to over-salt gravy, can always be added later but still not the exact same flavor. You can't go wrong w/ extra black pepper (IMO), it helps hide the fact that you cut down on the salt.... Speaking of that, I wonder how good it'll be w/ Blake's seasoning.. I'll have to whoop up some when I get it in!

[Tubby]

Way to go and congratulations on your first batch - you are no longer a gravy virgin

signature material right there!

[DidIDoThat]

I just say "Dear would you make some gravy?" and it happens!

[techsan]

Love gravy, but i have trouble getting it just right. I use milk instead of water.

[mhundt]

signature material right there!

lol

[Burntorange Bowhunter]

Never heard of water.....MILK.

[bloodtrail]

What about brown gravy. How is it made?

[Big Brass]

I brown a half a tube of Jimmy Dean sausage and add a little bit of veg oil to the sausage after it is browned. Then add flower straight to the sausage until it soaks up most of the oil and has that sandy appearance as someone described earlier. Pour in whole milk (I never heard of adding water until I read this thread) and season with salt and pepper. Stir constantly until thick and pour over biscuits. For chicken fried steaks, I leave out the sausage and make the gravy with veg oil and flower.

[Big Brass]

What about brown gravy. How is it made?

Vegetable oil, flour, and beef stock instead of milk.

Vegetable oil, flour, and chicken stock are used as the base for giblet gravy.

[Shane77624]

Momma says you have to use a fork to stir it or it'll be lumpy.

[billfromtx]

bacon or sausage drippings, flour, stir, stir, stir, mix in a large glass of a mixture of milk and water, stir, stir, salt, stir, pepper, stir, more pepper... I don't measure anything, I just eyeball it....

goes great w/ catheads!

+1

[Sparkles]

I do about the same as Tubby except don't mix water and milk. Just use straight red label milk.

[rocoso]

Pioneer Brands gravy mix! HEB has the most, but wal Mart carry some also. Mix puch in 1/2 cup cool water, mix into 1 1/2 cups boiling water, enjoy. great country gravy, pepper gravy, biscuit, turkey, chicken, brown, pork, etcetera. Like the label says, as easy as 1, 2, 3.

[dmen73]

Here's my momma's recipe, which she got from my aunt, who got it from grandma....well, you get the drift.
You will need:

1/4 cup oil (vegetable oil, fat drippings from meat, don't matter, just oil of some kind, but fat drippings taste the best)

1/4 cup flour

2 cups liquid (we use 1/2 milk and 1/2 water usually, but for a creamier gravy, use all milk, whole milk is best IMO, but I normally use 2%, you can also use heavy cream)

salt, pepper, garlic powder

Heat the oil (if not already hot) in a large skillet, then add the flour, stir until all flour is disolved or forms a runny paste, no dry flour, and no loose grease floating around. Let this mixture continue to brown for a few seconds while stiring constantly until you smell a "nutty" aroma, then add the liquid and stir like you life depended on it. Bring it back to a simmer/low boil, and remove from heat. Season to taste.

For thinner gravy, use SLIGHTLY less flour, or don't boil so long. For thicker gravy, you can use SLIGHTLY more flour, more liquid, or boil for a little longer. The longer it boils, the more water evaporates and the thicker it gets.

X2 how mama made it, and I make it the same way.