Learn how to make gravy of any kind in this easy to follow guide. We've got you covered whether you are making a gravy from pan drippings or using canned broths or stocks. You'll learn how to make chicken gravy, turkey gravy, beef gravy, gluten-free gravy, chocolate gravy and more.
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PRINTABLE RECIPE: 🖨️ https://thestayathomechef.com/how-to-... 🖨️


⏩ JUMP TO: ⏩
00:00 Intro
00:22 Strain Drippings
01:20 Melt Butter
01:23 Thickening Agent
01:48 Add Liquid
02:01 Simmer
02:09 Chocolate Gravy
02:42 Closing
03:09 Recipe Recap

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✅Ingredients

• 2 tablespoons butter (or other fat)
• 1/4 cup all-purpose flour (or 2 tablespoons cornstarch)
• 2 cups chicken, beef, turkey, or vegetable broth (or pan drippings)


✅Instructions

00:00:22 - Collect and strain drippings from the pan and top it off with broth of choice to make 2 cups.
00:03:09 - Quick recap How to Make Gravy recipe

1️⃣ 00:01:20 - In a medium-size saucepan, melt butter* over medium high heat.

2️⃣ 00:01:23 - Whisk in flour* until well combined and no white specks remain. Let cook 2 minutes.

3️⃣ 00:01:48 - Slowly pour in broth* and whisk well.

4️⃣ 00:02:01 - Bring to a simmer and heat until thickened to desired consistency, about 2 minutes, whisking constantly.

RECIPE NOTES:
*You can use any kind of fat you'd like to when making a gravy in the same amount. Coconut oil, vegetable oil, olive oil, margarine, or bacon fat are all commonly used in addition to butter.
**For a gluten-free gravy, or for sweet gravy like chocolate gravy, use 2 tablespoons of cornstarch in place of the all-purpose flour.
***Any kind of broth, stock, or other liquid can be used in the same ratio to make gravy. Use vegetable broth for a vegetarian gravy.
****When using pan drippings from roasting a turkey, chicken, or beef roast, be strain the drippings through a fine mesh strainer to remove any gristle or fat.

*****You can also thicken your pan drippings using a cornstarch slurry directly into the pan rather than using the traditional gravy making method. This works well when there are a lot of pan drippings from a roast and the gravy is made while the pan drippings are still very hot, straight from the oven. Skim off any fat or gristle, then spoon out 1/4 cup of the pan drippings into a small bowl. Whisk in 2 tablespoons of cornstarch (for approximately 2 cups of drippings), and then pour this slurry back into the pan. Whisk well until gravy thickens.


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