How To Make Gravy

Beyond the delicious Mushroom Soup and Onion Packet gravy I just shared, let's dive a little deeper into the wonderful world of homemade gravy! I remember when I first started making gravy from scratch, it felt intimidating, but trust me, it's easier than you think. The Foundation: What is Gravy, Really? At its heart, most gravy starts with a roux – a mixture of fat (like oil from your pan, butter, or even rendered bacon fat) and flour. This is what thickens your liquid and gives gravy its signature texture. For every tablespoon of fat, you typically want a tablespoon of flour. This ratio makes a medium-thick gravy. If you prefer it thicker, you can add a little more flour, or if you like it thinner, more liquid. This addresses the common question of "how much flour for gravy." Making Gravy Without Meat Juices (My Favorite Shortcut!) Sometimes you don't have pan drippings, or you want a vegetarian option. This is where my Mushroom Soup recipe shines! But you can also make fantastic gravy using just broth. Grab some chicken, beef, or vegetable broth, bring it to a simmer, and whisk in your roux. This is perfect for "homemade gravy" anytime. For a rich, savory depth, a good quality bone broth gravy recipe is amazing – it adds so much flavor and body. Tailoring Gravy for Your Dish: For Mashed Potatoes: A classic, smooth gravy is key. My mushroom soup gravy works perfectly here. Just ensure it's silky smooth – a quick whisk or even a strain can help. For Pot Roast Drippings: If you've finished a beautiful pot roast (like the one I often make!), you'll have incredible drippings. Skim off excess fat, then use the remaining fat and juices to make your roux. The pot roast drippings gravy recipe is truly next level! For Steak: A rich, peppery gravy can elevate a steak. Consider adding a splash of red wine or a touch of Dijon mustard to your pan gravy for extra punch. Poutine Gravy: This needs to be thick and hearty to cling to the fries and cheese curds. While my recipe is delicious, for authentic poutine, you might want a darker, richer beef-based gravy. Some even use a bit of cornstarch slurry at the end for extra thickness, though my recipe avoids "how to make gravy without cornstarch" by relying on flour. Using Cream of Mushroom or Chicken Soup: Similar to my recipe, using half a can of cream of mushroom or cream of chicken soup can create a wonderfully creamy gravy. Just thin it with milk or broth to your desired consistency. This is a great answer for "how to make gravy out of cream of chicken soup." Tips for Perfect Gravy Every Time: Whisk, Whisk, Whisk! Lumps are the enemy of good gravy. Whisk constantly when adding flour to fat, and when slowly pouring in your liquid. Seasoning is Key: Don't forget to taste and adjust! Salt, pepper, a touch of garlic powder, or even a dash of soy sauce (for umami) can make a huge difference. The 1/2 Onion Soup Packet in my recipe does a fantastic job of seasoning, so be mindful of extra salt. Gravy Master: As I mentioned, Gravy Master (totally optional) is a secret weapon for some. It adds a beautiful dark color and a savory depth. A little goes a long way! Don't Rush the Roux: Let your flour and oil cook for a minute or two before adding liquid. This cooks out the raw flour taste. If you're browning onions first, make sure they are soft and fragrant. Making homemade gravy is a true comfort food skill. Once you master the basics, you can experiment with different broths, seasonings, and even add-ins like sautéed mushrooms or roasted garlic. Happy gravy making!