I saw a social media post the other day, that went something along the lines of, "people who can make gravy, think their better than everyone else". The author of the post was saying that because gravy is hard to make, the people who can make it successfully have somehow leveled up their cooking game. To those who are inexperienced in the kitchen, making gravy or any roux from scratch, for that matter seems challenging. In actuality, it isn't.
The base of any gravy is the same for whatever type of gravy you are making. All-purpose flour & water. For brown gravy, that's all you need. The directions are simple.
Use the drippings from the meat you have cooked to season your gravy. In the photo above, I used hamburger drippings to add seasoning and color to the gravy.
You can also saute some onions in the meat drippings if you would like to use onion in your brown gravy.
Mix 1/3 cup of all-purpose flour with 2 cups of water. Cold water works best as hot water will cause the flour to clump.
Pour the mixture into your skillet with the meat drippings & turn the stove on medium heat.
Bring the gravy to a boil and stir continously. The gravy will get thick so stirring is essential to getting it to the desired consistency.
Boil for about 5 minutes and then turn the stove down to low heat. The gravy will continue to thicken as it cools.
Add in your meat to the gravy and simmer for about 10 minutes.
If your gravy is too thick you can add some more water to thin it out. Also, you can add more flour if you need to make it thicker. Season your gravy with your heart's desire. I usually add some salt, pepper, and a little bit of sage.
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