The Easiest No Fail GRAVY

I make gravy when I have roasted a piece of meat. For some reason beef does not make as good a gray as pork, chicken, lamb and turkey.

Roasting meat is material for another blog, but once the meat is removed from the pan there are lots of goodies on the bottom of the pan.

If there is too much fat for you, it can be removed but leave all the browned tidbits.

I start with heating the roasting pan and adding some browned flour. I cannot say how much because it depends on how many dripping there are. You want create a thick paste. It is OK if it all lumps together, like the photo. Much more flour you will loose flavor.

Add hot water alittle at a time to get to the right consistency. The picture is still alittle thick and needs a tiny bit more water. It will also thicken as it cools.

As you stir in the water, the clumps will disappear. Be sure to get some water up on the sides to get the browned pieces from there too. This method also completely cleans the pan also.

I use a few different utensils – a flat wooden spatula to remove anything from the bottom and sides and a small whisk to blend the drippings, flour and water together. Very rarely do I put it through a strainer.

Taste it – if the roast was well seasoned those flavors will be in the pan also. Sometimes the flavors are a bit weak so there are a few things that can be added to the gravy for more flavor – garlic or onion granules; salt; pepper; Worchester sauce; smoked paprika. But remember alittle at a time - you can always add more but you can’t take it out.

BROWNING FLOUR for the best Gravy and sauces

This is about 6 cups of flour that I put into a hot, dry (I mean dry) skillet or wok.

Turn the heat down to alittle higher than medium.

Stir and keep stirring every 30 seconds or so at the beginning. What we are actually doing is toasting the flour. As the flour starts browning, then stir continuously. The pan will probably have a hot spot so keep the flour mixed up.

Slowly it will start turning color. Be sure to stir in the sides and the bottom – a silicon spatula works the best.

If it seems to take more than 15 minutes then turn up the heat alittle. If it is too hot it will scorch the flour and we want toasted not burnt.

The color you are looking for is a medium tan. This is a messy job because the flour, as it gets drier, tends to fly around, so do not lean over the pan and breath in. Once it gets the right color, set pan aside to let it cool alittle.

I strain it to remove any balls and crunchy thingys and press the little white leftovers through but don’t want to get the harder burnt pieces into the finished product.

Let cool thoroughly and store in an airtight container.