How to Make Gravy

Directions

Remove the roast from the pan. Remove excess fat leaving 4 Tbsp of fat plus juices and browned drippings in the pan.

Use a metal spatula to scrape up any drippings that are sticking to the pan. Place the pan on the stovetop on medium high heat. 4 Tbsp flour onto the drippings. Quickly stir with a wire whisk so that the flour gets incorporated into the drippings. Let the flour brown a bit if you want, before adding liquid in the next step. (You can also start with a slurry of flour and water if you want.

Slowly add stock, water, milk, cream, or a combination to the pan, whisking vigorously to dissolve the flour into liquid. Allow the gravy to simmer and thicken, and continue to slowly add liquid until you have about 2 cups of gravy. Season to taste with salt and pepper.

Remove the roast from the roasting pan. Pour off all but 4 Tbsp of the fat in the pan. If you don't have enough fat in the pan, add butter so that you have at least 4 Tbsp of fat in the pan.

While the pan is still warm, scrape the bottom of the pan with a metal spatula to loosen any browned drippings that might be stuck to the bottom of the pan. Place the pan on the stovetop on medium heat. If you are using a roasting pan that won't work well on the stovetop, scrape up all of the drippings and fat and put into a large shallow sauté pan.

Dissolve 4 Tbsp of cornstarch in the minimum amount of water needed to make a thin paste - about 1/2 cup. Pour the cornstarch slurry into the pan with drippings and use a wire whisk to blend into the drippings.

Stir with a wire whisk until the gravy begins to thicken. As the gravy thickens, slowly add stock, water, milk, or cream, or some combination to the pan . Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes . You will probably add about 3 to 4 cups of liquid all together. Taking into consideration the evaporation that is occurring while the gravy is simmering, you will end up with about 2 cups of gravy. If the gravy isn't thick enough, make more cornstarch slurry and whisk it into the pan. Season to taste with salt and pepper.