So your gravy is…well…not the best. Lumpy is just the start of what makes your gravy unappealing. So what do we do to make it better? Well we turn to a little math, If you have this little equation you are well on your way to better gravy. 2 + 2 +1= Perfect Gravy. That is 2 Tablespoons of fat plus 2 Tablespoons of flour plus 1 cup of liquid and you’ve got gravy kinda. The only special equipment I suggest for this gravy making task is a whisk,it helps to eliminate lumps.
2 Tablespoons Fat ( butter, olive oil or fat drippings from meat)
2 Tablespoons all Purpose Flour
1 cup Liquid (stock,broth or meat drippings)
Salt & Pepper to taste
Melt fat in a sauce pan. Once melted add flour and allow to cook for about 1-2 minutes. Then add liquid while whisking to prevent lumps. Allow to simmer until thickened 3-5 minutes. Taste so that you can adjust seasonings as needed.
Once you have this basic gravy down then you can get a little fancy with it. You can make a mushroom beef gravy by sauteing freshly sliced mushrooms before melting fat and adding flour and using either a beef broth, stock or dripping from cooked beef. Or maybe you want something a little spicy add cracked peppercorn to the melted fat before adding flour. The varieties are limitless and left only up to your imagination and taste-buds.
Now you’ll be the champion of gravy at your next holiday meal
