How to Make Simple Homemade Gravy

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1.  Measure 2 cups cold tap water into a medium sauce pan on a cold stove burner.  Water must be cold, or the flour will not mix smoothly into the water and create lumps.  Add one half cup flour to the water.  Stir thoroughly with a wire stirring spring, wire whisk or spoon.  Continue stirring until all the flour has blended with the water and no lumps are present.

2.  Turn on the stoves burner to between medium low and medium heat.  Let the mixture warm stirring occasionally until the mixture begins to thicken.  When the mixture begins to thicken, it is best to stir constantly.  Gravy is easy to scorch if you do not continually stir it and keep the mixture from setting on the bottom of the pan.  Bring the mixture to a boil.

3.  Boil the flour and water mixture for approximately 3 minutes.  This cooks the flour and removes the starchy taste.  Add water 1/2 cup at a time if you wish the mixture to be thinner.  DO NOT add more flour to try and thicken the gravy.  This will only make your gravy lumpy.  If the mixture is too thin for your taste then you will have to wait until the mixture cools before adding additional flour and start over from step one.

4.  Turn the heat down to simmer.  Now is the time to add bouillon or spices as they mix better in warm gravy.  Add one tablespoon bouillon of your choice.  Taste to see if it has the desired flavor.  If not, add more by the 1/4 teaspoon.  I like to add other spices at this point like powdered garlic, and powdered onion.  I add an 1/8 of a teaspoon of each.  Taste after each addition.  Adding sabe and time to chicken flavored gravy is a nice change.  For beef gravy add bay leaves (remove the bay leaves before serving).

5.  Cover and continue cooking your gravy on simmer for at least 5 more minutes to let the spices cook into the gravy.  At this point, I usually mash my potatoes and get everything ready for the table.  Pour your gravy into a gravy boat right before serving to maintain the gravies’ temperature.

Tips and Warnings

Remember use only cold tap water.

Room temperature pan drippings can be substituted for the tap water.  Be sure to taste the gravy before adding bouillon and spices.  See How to Remove Grease from Pan Drippings for more information on Pan Drippings.

Remember, never add additional flour after the water has begun to heat.  The flour will not mix well and create lumpy gravy.


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