It’s all gravy!

Sometimes it just needs gravy!


Gravy needs only three ingredients, five if you count salt and pepper: fat, starch, and liquid.

Fat can be the drippings from meat, butter, or vegetable oil. You’ll want one tablespoon per cup of gravy.

Starch can be flour, cornstarch, arrowroot, and so on. You’ll want one tablespoon, too, per cup of gravy.

Liquid can be water, milk, cream (very rich), or broth/soup stock. You’ll want about a cup of liquid.

Heat your pan to about medium. You can use the same pan you roasted meat in, pouring off the excess fat into a tin to discard; don’t pour fat down the sink unless you enjoy declogging sinks.

If you use cornstarch and similar, mix it with a bit of water to make a slurry, a thin paste, and make it smooth with a fork or small whisk.

When the fat is sizzling a little, pour in the starch mixture, or the flour. Stir to mix well, and let it cook a little. Flour will get toasty golden and smell wonderful, and starch will thicken.

Using a fork or a whisk, add the liquid slowly, in a thin stream, whisking all the while. Cook for another 5 to 10 minutes until it’s thick. You may add more liquid to create the degree of thickness you like. Season with salt and pepper to taste.


That’s it! Pour over potatoes, or noodles, or stuffing, or biscuits… whatever works for you!





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