Comments on: How to Make Amazing Gravy from Scratch

By: Janice

Janice — Fri, 27 Nov 2009 14:29:34 +0000

I have always stirred in flour to the pan drippings first to make a roux, not too much tho, cause it can affect the flavor of the gravy….then add water gradually stirring constantly till all is smooth and wonderful. I also add my salt and pepper after. It is a matter of choice and taste with cornstarch, however, I do mix it with cold water and pour into bubbling meat juices/grease and stir constantly till smooth. Don’t put any science to it…it is in the “touch” as they say…no measurements..just experience.

By: Kathy, daugfhter of Barbara and Ralph originally from Bow NH

Kathy, daugfhter of Barbara and Ralph originally from Bow NH — Fri, 27 Nov 2009 01:33:48 +0000

my mom does pan drippings, scrapped meat pieces, flour shook up in water inside a capped “gravy shaker.” It is awesome, added to the big speckled dark blue bird roasting pan now up on a burner. “remember….” she always said, and still does, “….too much flour leaves you w/tasteless thick brown water, go easy adding water so you don’t have to keep adding flour…..a dash extra of Bell’s seasoning to kick it up is always good too. ” ( she never hear of “Emeril”, I think he hadn’t been born likely.”) I think she did that cuz my dad, gone now these past 2 years always wanted giblets, us kids hated them, it was a compromise of sort. Giblets cooked in but scooped out prior to the pouring into the boat, grease and all. She is 80 this Dec, I am 53 my dads passed at 83. We did well with fresh dairy cream, fat from our poultry in the gravy, salt in a water tight sealed container kept in the garden to add to tomatoes we ate off the vine, unwashed. We didn’t know then we were rgamnic, we just knew all that stuff you could kill stuff with was expensive, where us kids had lots of free time to pick off the veggie attackers………

By: Tina

Tina — Wed, 25 Nov 2009 18:31:34 +0000

Delicious!

By: Maya

Maya — Wed, 25 Nov 2009 16:54:25 +0000

I’ve used this recipe and I’m thankful that something so delicious is so easy to make!!!

By: Donna Babb

Donna Babb — Wed, 25 Nov 2009 16:30:17 +0000

I cant wait eather, YUM !

By: Kelly

Kelly — Wed, 25 Nov 2009 16:27:57 +0000

My mom always used corn starch, and I think it’s time we switched to flour. After reading this I think it will yield better results. We do add lots of fresh epper, and wine if around, but I’m going to skip the alcohol as suggested…..and KISS.

By: Dawn P

Dawn P — Wed, 25 Nov 2009 15:51:52 +0000

I usually add a chopped onion to my roasting pan before I put the turkey in. It adds some extra flavor to the gravy. I’ve also found that putting the flour and water in a jar, and covering it with a cap, allows me to shake the mixture, and I’m assured of no lumps. Gold Medal also makes a sauce and gravy flour mix, called Wondra, that makes smooth gravy. I usually strain my gravy as I add it to the gravy boat. No matter how you make it, it is one of the best parts of the meal. Happy Thanksgiving everyone. We all have so much to be thankful for!

By: Jessi Lynn

Jessi Lynn — Wed, 25 Nov 2009 15:27:47 +0000

Man, after reading this I can’t wait for tomorrow… I could bathe in gravy.

By: Jean Nick

Jean Nick — Wed, 25 Nov 2009 15:18:00 +0000

Don’t even THINK about trying this with a Pyrex baking pan. My first husband did once and it broke a neat, burner-sized circle out of the bottom and all the lovely greasy juice excaped all over and into the stove…we were still cleaning it up a week later…and we had no gravy

By: Lori

Lori — Wed, 25 Nov 2009 14:38:32 +0000

This is just how I learned to make gravy from Mom and Grandma! It is the best!!! Thanks for sharing and have a wonderful Thanksgiving. I love reading your blog!