Alright, alright, let’s talk about makin’ some gravy, the quick and easy way, ya hear? No fancy stuff, just good ol’ gravy like your grandma used to make, or maybe even better, who knows!
First off, ya gotta get yourself some fat. Fat’s the key, I tell ya! You can use butter, yeah, the real stuff is best, but if you ain’t got that, oil will do. Or, if you just cooked up some meat, use that greasy stuff left in the pan, that’s the best flavor right there! Don’t go throwin’ it out, that’s just plain wasteful.
Now, you gotta melt that fat in a pan. Don’t burn it, now! Just get it nice and melty, like. Then, dump in some flour. Yeah, flour, just plain ol’ flour. Not too much, not too little, just enough to make it kinda pasty. We used to call this stuff “roux” back in the day, sounded all fancy but it’s just fat and flour, that’s all. You gotta stir it good, keep stirrin’ so it don’t stick to the bottom and burn. Keep stirrin’ until it gets a bit brown, the color of…well, like a brown paper bag, I guess. Not too dark, mind you, unless you like that burnt taste, some folks do, I don’t get it.
- Melt the fat
- Stir in the flour
- Cook ’til brown
Okay, so you got your fat and flour all mixed up and brown, now comes the liquid. You can use anything, really. If you cooked a chicken, use that juice left over. If you got some broth, that works too. Beef broth, chicken broth, even just plain water if you’re really in a pinch. I used to use water sometimes when times were tough. Milk works too, makes it creamy like, but don’t use too much, or it’ll be too thin. Just pour it in slow, stirrin’ all the time, so it don’t get lumpy. Nobody wants lumpy gravy, that’s just a mess.
Keep stirrin’ and stirrin’, and it’ll start to thicken up. If it’s too thick, add a little more liquid. If it’s too thin, well, you shoulda used more flour, but you can try cookin’ it down a bit, just keep stirrin’! Stirrin’ is the secret, ya know. Keeps it smooth and creamy and keeps it from stickin’. My old arms used to get so tired from all that stirrin’, but it was worth it, good gravy is worth a little arm ache.
Now, for the tastin’. This is important! You gotta taste it and see if it needs anything. Most times it needs salt, so don’t be shy, sprinkle some salt in there. Pepper too, if you like it. Some folks like to add other things, like those little flavor packets, but I ain’t never used ’em. Just salt and pepper for me, that’s all you need. If you used that greasy stuff from cookin’ meat, it might not need much salt at all, that greasy stuff is already full of flavor, ya know.
And there you have it! Quick and easy gravy. Pour it over your mashed potatoes, your biscuits, your meat, whatever you want. It ain’t rocket science, just good ol’ fashioned cookin’. And remember, don’t be afraid to experiment. Maybe you like it a little thicker, maybe you like it a little thinner. Maybe you like it with milk, maybe you like it with broth. It’s your gravy, make it how you like it! Just don’t burn it, and don’t forget to stir! That’s it you made gravy so simple even I can do it!
Here’s a quick rundown again, so you don’t forget:
- Melt some fat (butter, oil, or drippings) in a pan.
- Stir in some flour until it makes a paste and cook until it browns.
- Slowly pour in your liquid (broth, water, or milk), stirring constantly.
- Keep stirring until it thickens, adding more liquid if it’s too thick.
- Taste and season with salt and pepper.
Now go make some gravy, and don’t you be callin’ me if you mess it up, you just gotta keep tryin’ till you get it right! Practice makes perfect as they say.
One last thing, if you have leftover gravy, don’t you go throwin’ it out! You can save it in the icebox and use it later. It’s good for a few days.
Tags: [gravy, quick gravy, easy gravy, gravy recipe, homemade gravy, simple gravy, how to make gravy, best gravy, pan gravy]
