Basic Gravy from Scratch
Whether you’re using meat drippings or making gravy from scratch, you need to use this 3-2-1 ratio below. With this specific technique, I always use flour – I’ve never used corn starch in a roux.
Ingredients
3 tablespoons thickener (flour, corn meal, or corn starch)
2 tablespoons fat or drippings
1 cup liquid
Spices and seasonings
2 tablespoons fat or drippings
1 cup liquid
Spices and seasonings
In a skillet, make a roux by heating the fat over medium-low heat, then whisking in the flour. Sauté until it is golden brown – about 5 minutes.
Add in your spices and seasonings. Slowly whisk in the liquid, and stir until you get the thickness you want. Taste and re-season if needed.
Remove from heat and serve.