How To Make Perfect Gravy

Don't buy that canned stuff - I'll show you how to make PERFECT GRAVY - flavorful and no lumps! Perfect for holidays!

Is anyone else getting excited for Thanksgiving?! For the past few weeks, I have been in a major funk and I feel like I am just now working my way out of it. Life ... or in this case, death ... has a way of hitting you the hardest when you least expect it. Talk about a sucker-punch outta nowhere. In light of some personal things that I have had to deal with in the last month, this Thanksgiving feels even more special - and I couldn't be more excited to spend it with loved ones!

As I told y'all in my Perfect Mashed Potatoes post, mashed potatoes and gravy rank really high on my top comfort foods list! Other than my 4-year-old daughter, who doesn't love mashed potatoes?! It just doesn't even make sense not to like them, right?! Although I have been tempted to, (tempted - I haven't done it!), I could just drink the holiday gravy out of a glass and call that a meal. But let's be honest, mashed potatoes and gravy really is all about the gravy.

I know lots of folks are intimidated by the thought of making their own gravy - but it really is easy! I promise! You can use whatever kind of meat drippings you like - my favorite is ham gravy - just give me a pool of it, y'all! In this case, I used roasted chicken - and with Thanksgiving just two weeks away, it will make an awesome turkey gravy!

Keep reading because I'll even tell you how to make a gravy without drippings in case you ever need it!

How To Make Perfect Gravy

by Jamie @ Love Bakes Good Cakes

Prep Time: 10 minutes

Cook Time: 20 minutes
Yield: 2 cups

Ingredients

Drippings from cooked meat
Cool water or broth
¼ cup flour
Pepper, to taste

Instructions

1. Carefully pour drippings (juice and fat) from roasting pan into heatproof measuring cup or fat separator. Let stand until fat rises to the top.

2. Remove ¼ cup of the fat; returning it to roasting pan. Discard any remaining fat. Add enough water or broth to remaining drippings to measure 2 cups, if necessary.

3. Place roasting pan over two burners over medium heat. Add flour to reserved fat; stirring constantly with wire whisk until well blended.

4. Gradually whisk in the 2 cups of drippings/broth. Bring to boil. Reduce heat to medium-low; simmer 5 to 10 min. or until slightly thickened, stirring frequently.

Season to taste with pepper.

**Did you know you can still make a great gravy without pan drippings?!
In a medium saucepan, use ¼ cup of butter or oil in place of the separated fat and use 2 cups broth in place of drippings! You can also add you favorite herbs to either variation!