Gravy from drippings

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Published on: November 21, 2012

Gravy from drippings
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A common question I’m asked when it comes to cooking is, “How do you make gravy?”. It’s a reasonable question. For if you never learn, you never know. I make gravy the way I stumbled onto so many years ago. I don’t remember what I was doing when I stumbled, but I’m happy it happened. It’s the easiest, full-proof method I know. And, believe me, I’ve tried a lot of methods! With that said, here’s my magic recipe for gravy. I refer to this process as creating stock-mix to add to your drippings.
  • All the drippings from whatever you're cooking.
  • A jar with a screw-on lid.
  • Cornstarch.
  1. Since all recipes vary in size and stature, here’s the tricky bit – figuring out how much base you’ll need.
  2. What you’re going to do is place some cornstarch in the jar. How much depends on how much gravy you’re making. But you’ll never want more than ¼ of the jar. ¼ jar will make a TON. But sometimes we need a ton. And since it doesn’t cost to make too much stock-mix, it’s OK to make too much stock-mix.
  3. Add clear, clean water on top of the cornstarch to fill the jar ¾ to 9/10 full. Screw the lid on. And shake-shake-shake! Shake it up quick and well, then give it another shake. You want to make sure the cornstarch is completely mixed. Now you’re ready for gravy time!
  4. Place your drippings in a pot or pan and heat on high heat until boiling.
  5. Start adding your stock-mix, stirring constantly. Don’t add it all. Add just enough so that the entire mixture begins to have the consistency of heavy syrup.
  6. Serve hot.
  7. See the informal entry here.


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