Do you know how to make your own homemade gravy?

Well I am no expert but I have always used starch ,onions ,escalions,and peppers.Sometimes instead of the starch I used flour and make a paste .Firstly I fry the onions ,peppers,and escalions .Next I make a paste of the flour or starch with water .Then after the onions and escalions have been stir fries I then pour the paste on to it with stirring

I prefer homemade gravy as well as other things. Believe it or not my dad taught me how to make gravy when I was 11 years old. Of course I did all of the cooking and he wanted gravy, lol. What I do is have the oil from whatever meat I have cooked, if not meat was cooked I use oil...the add in the onions if you prefer (cooked in butter or oil) and then your flour (self rising)...stir until it is as light or dark brown as you wish it to be. Medium brown is usually good. Then add hot water gradually until it is as thin as you wish it to be, making sure that you stir slowly the whole time the gravy is being prepared. This keeps the lumps out, so does using hot water. You can use half water and half milk if you want milk gravy. I hope this helps, it's really simple to do.

I am one who prefer to eat compared to cook. As such, there is little chance I will make my own gravy. If need to, I prefer to buy the gravy mix out of the grocery store. Besides, I not take gravy if I can avoid.

To avoid the lumps you need to put in the ingredients slowly and in small amounts while stirring. You might add some ketchup or use oyster sauce or plum sauce with it. I use these Chinese sauces all the time and find that they are really good, especially oyster sauce. They are cheap and quite tasty.

Cream - if you roast your chicken or your turkey, you add water to the pan after removing the fowl and stir to loosen the drippings on the bottom of the pan. They add the flavor to the gravy as well as the color. You can add a bouillon cube, too, if you want, but usually you won't have to. Usually two cups of water is sufficient. While that is all heating up (season it to taste), make a slurry of flour and water (or cornstarch and water, if that is your preference) by mixing flour and water until it resembles heavy cream (or milk if it's cornstarch). When the drippings water is boiling, pour in the slurry while whisking the gravy to prevent lumps from forming. Continue stirring as it thickens. Don't put all the slurry in unless you need it (I usually make about a cup of slurry) so you don't over-thicken it. It should come out looking just the way you hoped. Alternately, if there is a lot of grease in the pan after cooking your chicken or meat, you can sprinkle flour on the bottom of the pan and stir until the grease and flour are well mixed. Then add water or milk to this while stirring. The grease bound to the flour will help prevent the lumps you were talking about. I use the same slurry method when making pot roast, by the way. You get a darker, richer gravy if you brown the meat before pan roasting or cooking in the crockpot (unless you use onion soup mix which already has lots of color and flavor to enrich the gravy. I just love homemade gravy!!

thanks for starting the discussion, I love gravy but I don't know how to make it, I got a lot of ideas, and I can't wait to try it myself.

i prefer to make my own.store bought gravy..i don't know what it is about it,but it always tastes funny to me.plus if i make it,i know exactly what's in it.

Hi Cream, The rich flavor in gravy comes from the fat, which comes out of meat while it is slowly cooking. The best tasting gravy,starts with the quality of the meat you are cooking. Gravy can be made from the drippings of beef, chicken, turkey or sausage. For each cup of gravy, you are going to need approximately 1/4 Cup fat, 2 Tablespoons of flour 1 Cup of liquid There are several ways to make gravy, but here is the easiest. After the meat is cooked, remove the needed amount of fat or drippings from the bottom of the pan in which the meat was cooked. Next you add the flour & liquid to the gravy.(I always use 1 cup of either cold water or cold milk and stir until smooth first in a separate bowl.) Add the flour & liquid to the fat, and mix well. Then turn on the heat. Start with very low heat. You must stir constantly, and bring to a boil for about a minute. Be sure and keep stirring, so that the fat does not separate from the liquid. The flour is what is going to thicken the liquid mixture. You want to stir and cook until you get the consistency you like. When you make gravy, you cannot leave the pan unattended. Have your seasonings nearby so you can put them in at the end while you are stirring. Even after you take the pan off the stove, it will still keep cooking for a while and will become thicker. Continue to stir your gravy right up to the time you put it on the table. This is why the gravy is always done last. It is not hard, but it takes you constant attention.

hi cream97 the secret is to mix your thickener with a little water so its not thick but soupy and slowly stir it into the hot gravy you are making and it will not become lumpy on you. I have made my own when I could do my own cooking and have used mixes too but know that you must have your flour or cornstarch and water really liquid then pour it slowly into the heating gravy so it is mixed well and it will not be lumpy.you must stir it constantly with one hAnd as you pour it into your gravy stock with the other,that way it does not lump up on you.my mom taught me that a long long time ago.

I can make my own gravy, that was one thing my grandmother made sure we knew how to do was make gravy, if we didn't know how to make anything else at least we'd know how to do that..lol. I can't tell you how to make it, because I don't measure anything, I just eye-ball it and if it looks like enough to me, thats good. I know to get rid of the lumps you just have to keep stirring and stirring, till its all mixed well and smooth. I don't like buying the gravy mix from the store because to me its not the same as homemade, although on Thanksgiving my sister had gravy mix and it was the Wal-mart brand and I must admit it was pretty good.

Cream97, to me chicken grease or fat from any animal source is too rich and wheat flour causes the mixture to become lumpy if the flour is mixed after water is added and heated. The best gravy is made from mixture of herbs which not only gives flavour but exquisite taste as well. If you like to try my recipe, then here it is. Ingredients A 1. coriander powder 2. cinnamon powder 3. cummin powder 4. pepper powder 5. cardamom powder 6. clove powder 7. turmeric powder 8. chili powder 9. star anise powder 10. salt to taste Ingredients B 1. onions (cut into slices) 2. garlic (cut into slices) 3. ginger (cut into slices) Ingredients C 1. curry leaves 2. coriander leaves 3. tomatoes 4. potatoes 5. capsicums (green or red or yellow) Method 1. Mix ingredients A according to requirement. Keep aside. 2. Grind ingredients B in a blender. 3. Cut chicken pieces small. Marinate the chicken pieces with the blended ingredients B. leave aside for half an hour. 4. Heat oil in a non-stick pan, add in the curry leaves and potatoes. When the potatoes are cooked add the marinated chicken pieces and stir. Cover the chicken pieces and leave to cook in its juices for about 15 minutes, stirring occasionally, otherwise some sides might burn. 5. When the chicken pieces are tender, add in water and ingredients A. 6. Cover and let the spices blend into the chicken for about 20 minutes. Add in the chopped coriander leaves and bring to a boil. Turn off the heat and leave for a while. 7. Serve with hot rice or bread. Hope you will be able to cook a nice meal for your family, Cream97. Cheers

Hey cream! I've been making my own homemade gravy for years! It's really not that hard. It just takes alot of patience and practice. I make mine with beef bouillion, gravy master, onions, water, flour and the drippings from either turkey or roast beef. You have to stir it and taste it. Add pepper, garlic powder, onion powder to taste. The trick is to get it thick enough and then put it through a strainer to get the grease and dripping strained out of it. That's the tricky part and takes practice! I sometimes cheat now when I make meat loaf and use the canned gravy! Since they have improved the taste on it I use it for meat loaf only! But, when I make turkey and roast beef I like to make my own family recipe!

Would you like tell me what's the meaning of "make homemade gravy",I can't understand that,thank you.

I always make my gravy homemade. If I am cooking pork chops, or chicken I use the grease from that meat and make the gravy. It is really simple to do. You just have to keep an eye on it all the tiime that it cooks. Oh WOW this has me hungry for some gravy....LOL Have a nice evening and Keep Smiling.

I do use the gravy mix from the grocery store, but I certainly prefer to make my own! I do not use onions though. Never heard of putting onions in gravy. Here's how I do mine. You take 3 tablespoons of Meat drippings. I love to start mine with bacon grease. Heat the drippings until they are hot. Then you slowly add flour a spoonful at a time until all the grease is soaked up and you've made a runny paste. Decide how much gravy you want to make. Put this much milk in a bowl. Take your grease/flour mixture OFF the burner. Don't just turn the burner off, because it's going to continue to cook anyway. Slowly stir in the milk, whisking it in, until it's very smooth. You can even use an electric mixer. Once all the flour is dissolved and smooth, you want to put it back on a very low heat. Stir it CONSTANTLY with a stainless steel serving spoon until it thickens into the consistancy that you desire. Take it off the heat and serve!

Remove all but about 2 tablespoons of the grease, soak it up with 2 tablespoons of flour, very slowly add water and stir so as not to get lumps and warm on low heat, keep stirring as it thickens and then add salt and pepper to taste. You can also add some beef or chicken bouillon for flavor.

I wish I could help you. My mom used to make her own gravy too and her own spaghetti sauce. She never bought spaghetti sauce from the store. I wish I had both of her recipes. I hope someone can help you out, cream. Purrs, Catwoman=^..^= & Mija

I don't know how to make homemade gravy. I guess the, for lack of a better term, need for me to learn has never come up and I've never really given learning how to make it that much though to be honest.

I can make morning gravy like for biscuits really good but the other stuff, I have problems with..lol. I like that mcCormicks mix. It's pretty good stuff. I also but that gravy in the jar sometimes. I wish I could do as good with the dinner gravy as I can the breakfast gravy.