Gravy?

United States
September 20, 2011 10:51am CST
I don't know how my mom does it but I have tried several times. All it is flour and water, now could I mess that up every time? Well it happens to me every time! What am I dong wrong? It is only flour and water!
2 people like this
11 responses
@rose1717 (190)
• United States
20 Sep 11
You use the juices from the meat, or broth and heat it on the stove in a sauce pan. Then you can mix a little water with corn starch (or use flour, I use corn starch). Pour the mixture of the water and corn starch into the sauce pan a little at a time while you keep stiring, the gravy will start to thicken. That is all there is to it. I like using the carn starch because I don't get lumps using that and do with the flour. Good luck!
1 person likes this
• United States
20 Sep 11
Okay thanks!!
1 person likes this
@marguicha (90454)
• Chile
20 Sep 11
I am a good cook yet gravy is not one of the things I do best. So I changed normal flour by cornflour, add some milk and the juice of the meat you have. Yummy!!! and easy. The water must be cold to begin with.
@jodylee (968)
• United States
23 Sep 11
What a great idea on the cornflour! That is a must try... Sounds delish!
@marguicha (90454)
• Chile
23 Sep 11
I always had this lump issue when using normal flour, but with cornflour you can do it blindfolded.
@carolscash (9501)
• United States
20 Sep 11
I use milk and flour along with a little of the grease left from sausage or bacon in the skillet. I shake my milk and flour together in a cup with a lid before I add it to the hot grease in the skillet and it works much better. This is the only way that I can make gravy!
• United States
20 Sep 11
Okay thanks!!
@petersum (4526)
• United States
20 Sep 11
I must get the wrong kind of meat! All I find is fat - there isn't any meat juices. Flour and water only make glue. I buy a packet of gravy mix instead.
• United States
20 Sep 11
Sounds like a better ideal!!
• United States
22 Sep 11
Honestly I've never made gravy from scratch. Unless you count using one of those packets for gravy from the grocery store.
@sswallace21 (1824)
• United States
21 Sep 11
Don't feel bad. I can't make gravy from scratch either. I watched my mother do it for years too. Best Wishes!
@jillhill (37384)
• United States
20 Sep 11
Don't feel alone...it's hit or miss with me. I'll have to check it all out and see if I can find the proper way to make gravy....usually I just buy a jar of it as mine is usually lumpy too!
@louievill (18114)
• Philippines
20 Sep 11
use beef or chicken broth, if i don't have any i just dissolve commercial beef or chicken cube in water, see to it that you sift the flour properly to increase surface contact with water so it does not form lumps, pour the mixture in a sauce pan using slow heat,and stirring constantlyuntil you reach your deised thickness. You can add milk or pepper if you want if you are to use it on breaded or Southern style fried chicken, good luck on your experiment
• United States
20 Sep 11
I stole my mom's old recipe for gravy and it's simple. Ready....Canned! LOL it comes out the same every time. Little to know stirring, no stress and it tastes the same always. LOL Just a little light humor. I wish I could make good gravy too.
@cream97 (29169)
• United States
20 Sep 11
Hi, jahernandezrivas. My aunt used to make gravy from the chicken that she used to fry. She used flour and chicken grease. How she took out the meat fried crumbs, I have no idea. My aunt made some delicious gravy like this. I never could understand how she has done this. I have even tried doing this myself, and I messed up on it, big time. Hopefully, you and I will both get the answer that we are looking for. A member from MyLot will more than likely give us their tips on how to make gravy,
@matersfish (6311)
• United States
20 Sep 11
Hmm. Once you get the process down, it's one of the easiest things to do. Use equal parts flour to fat (butter, lard, etc) and heat it in a skillet/pot/saucier slowly until it's the desired color you want, stirring frequently. This is a roux The darker the roux, the darker your gravy will be. Once you have this base ready, you can add any liquid you want. Obviously, water isn't flavored. But it's a great carrier of flavor! Try using some broth and other things like that. And to avoid lumps, make sure you're adding hot liquid to the roux and stirring quickly and often. Avoid putting salt in until the end. You don't want it too salty.