Making the American Gravy from Scratch: A Step-by-Step Recipe

Making gravy from scratch is a skill every home cook should master. Whether you are preparing a roast for a special occasion or just whipping up comfort food like mashed potatoes and biscuits, a rich, flavorful gravy can elevate any meal. But if you’ve ever been intimidated by the idea of making gravy, rest assured—it’s simpler than it seems. In this guide, we’ll take you through the basics of how to make gravy, including tips, tricks, and variations for different types of gravies, like sausage gravy, brown gravy, and white gravy. Let’s dive in!

The Basics of Making Gravy from scratch

gravy from scratch is essentially a sauce made from meat drippings, fat, and a thickening agent like flour or cornstarch. The key to a successful gravy is balancing the ingredients to create a smooth and creamy texture with a rich flavor. Whether you’re using beef drippings, chicken stock, or pork fat, you can create a variety of gravies depending on the flavor profile you’re aiming for.

To start, you’ll need some basic ingredients:

• Fat (butter, pork drippings, or beef fat)
• Flour (for thickening)
• Milk or stock (for the liquid base)
• Salt and pepper (for seasoning)

Step-by-Step Gravy Tutorial for the perfect gravy from scratch

1. Heat the Fat: In a saucepan or skillet, heat your fat (butter, sausage drippings, or oil) over medium heat until it’s melted or sizzling.
2. Make a Roux: Sprinkle in the flour, stirring constantly. The flour will cook with the fat, forming a roux. This is the thickening base for your gravy. Continue stirring for 2-3 minutes until the roux turns a light golden brown.
3. Add Liquid: Gradually whisk in your milk or stock, stirring constantly to avoid lumps. Keep whisking until the gravy begins to thicken.
4. Season: Add salt and pepper to taste. If you like, you can also add a pinch of garlic powder, onion powder, or a dash of herbs for extra flavor.
5. Simmer: Allow the gravy to simmer for a few more minutes until it reaches your desired thickness. If it’s too thick, add more liquid; if it’s too thin, continue simmering until it thickens up.

How to Make Gravy for Biscuits

One of the most iconic uses for gravygravy from scratch is pairing it with warm, flaky biscuits for a hearty breakfast or brunch. Making sausage gravy for biscuits is a Southern favorite and adds a rich, savory flavor to the dish. Here’s how to make it:

1. Cook the Sausage: Brown your sausage in a skillet over medium heat. Once it’s fully cooked, remove it from the pan and set it aside, leaving the drippings in the pan.
2. Make a Roux: Using the sausage drippings, add a bit of flour to create a roux, just like in the basic gravy recipe.
3. Add Milk: Slowly pour in the milk while stirring to create a creamy consistency.
4. Season: Add a generous amount of black pepper, along with salt to taste. Some like to add a bit of crushed red pepper flakes for an extra kick.
5. Combine with Biscuits: Pour the gravy generously over warm, split biscuits for a classic breakfast dish.

Sausage gravy Recipe to have a perfect gravy from scratch

Sausage gravy is a comforting, creamy gravy made from sausage and milk. It’s perfect for serving with biscuits, mashed potatoes, or even over a hot plate of hash browns. for a wonderful gravy from scratch, The process is similar to the basic gravy, but with the added flavor from the sausage.

Ingredients for gravy from scratch:

• 1 lb sausage (preferably with some fat)
• 2 tablespoons flour
• 2 cups milk
• Salt and pepper to taste

Instructions:

1. Cook the sausage in a skillet until browned, breaking it up as it cooks.
2. Remove the sausage, leaving the fat in the skillet. Add the flour and cook for 1-2 minutes until it becomes a thick paste.
3. Slowly add the milk while stirring to avoid lumps.
4. Return the sausage to the pan, stir, and let it simmer for a few minutes until the gravy thickens.
5. Season with salt and pepper to taste, and serve over biscuits, potatoes, or any other dish you desire.

Making Brown Gravy with Drippings
Brown gravy, often made from beef or pork drippings, adds a deep, savory flavor to roasts and other meat dishes. The process is similar to making a basic gravy, but it uses pan drippings from roasted meat, which gives it a darker, more robust taste.

Ingredients of the gravy from scratch:

• 2 tablespoons fat (from meat drippings or butter)
• 2 tablespoons flour
• 2 cups beef or chicken stock
• Salt and pepper to taste

Instructions:

1. After roasting meat, remove it from the pan and set it aside. Keep the drippings in the pan.
2. Add flour to the drippings to make a roux, and cook it until it becomes a golden-brown paste.
3. Slowly whisk in your stock, making sure there are no lumps.
4. Let the gravy simmer until it thickens, and add salt and pepper to taste.

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White Gravy: A Comfort Food Favorite for a wonderful gravy from scratch

White gravy, often known as cream gravy, is a staple in Southern cooking and a favorite for serving with dishes like chicken fried steak or mashed potatoes. The creamy texture and simple flavor make it a versatile gravy that complements almost anything.

Ingredients for gravy from scratch:

• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups milk
• Salt and pepper to taste

Instructions:

1. Melt the butter in a skillet over medium heat.
2. Add the flour and cook for about 2 minutes until it becomes a thick paste.
3. Gradually whisk in the milk, and cook the mixture until it thickens.
4. Season with salt and pepper, and serve over your favorite comfort foods.

Gravy Thickening Tips

Thickening gravy is one of the most crucial steps, and getting the consistency just right can be a challenge for some. Here are a few tips to help you thicken your gravy to perfection:

1. Use a Roux: A roux, made by cooking flour and fat together, is the most common thickener for gravy. The longer you cook the roux, the darker and richer the gravy will be.
2. Cornstarch Slurry: If you prefer a gluten-free option, use cornstarch mixed with cold water. Stir the mixture into the gravy and let it simmer to thicken.
3. Simmer Longer: If your gravy is too thin, let it simmer for a few extra minutes to reduce and thicken naturally.
4. Add More Fat: If your gravy is too thick, add more fat or stock to thin it out.

Common Mistakes to Avoid while making gravy from scratch

While making gravy from scratch is relatively simple, a few common mistakes can affect the texture and flavor of your sauce. Here are some tips to avoid those pitfalls:

1. Lumpy Gravy: This is often caused by adding the liquid too quickly or not whisking consistently. Make sure to add the liquid slowly and whisk continuously to prevent lumps.
2. Gravy Too Thin: If your gravy is too runny, allow it to simmer longer or add a thickening agent.
3. Too Much Salt: Season gradually and taste often to avoid over-salting your gravy.
4. Burnt Roux: Keep an eye on the roux while it’s cooking. If it burns, you’ll need to start over.

How to Make Gravy for Meatloaf and Roasts

Gravy for meatloaf and roasts is typically made with the pan drippings from the roasted meat. These drippings are packed with flavor and can be easily transformed into a delicious gravy with just a few simple ingredients.

1. After roasting your meat, remove it from the pan and set it aside to rest.
2. Use a bit of the pan drippings, add flour to make a roux, and slowly whisk in beef or chicken stock.
3. Simmer for a few minutes and season with salt and pepper.

FAQs About gravy from scratch

How can I make sure my gravy is lump-free?

The key is to add the liquid slowly and whisk constantly. If lumps form, you can use an immersion blender or a regular blender to smooth it out.

Can I make gravy without meat drippings?

Yes! You can make a great gravy using just butter, flour, and stock (chicken, beef, or vegetable).

How do I thicken gravy without flour?

Cornstarch or arrowroot powder can be used to thicken gravy without flour. Mix the cornstarch with water to create a slurry and whisk it into the gravy.

What is the difference between brown gravy and white gravy?

Brown gravy is typically made with meat drippings and stock, giving it a darker color and richer flavor. White gravy is creamier and typically made with butter, flour, and milk.

Can I make gravy ahead of time?

Yes, you can make gravy ahead of time and store it in the fridge. Simply reheat it on the stove and adjust the consistency with a bit of water or stock if needed.

Can I freeze gravy?

Gravy can be frozen, but it may separate upon thawing. To prevent this, reheat gently and whisk to bring it back together.

Conclusion

gravy from scratch is the ultimate comfort food addition, perfect for transforming simple dishes into something extraordinary. Whether you’re making sausage gravy for breakfast, brown gravy for a roast, or a classic white gravy, mastering the art of gravy-making will elevate your cooking to new heights. By following these simple steps and tips, you’ll be able to make gravy from scratch every time with confidence and ease. So, next time you want to add some comfort to your meal, reach for the pan, and let the gravy magic begin!