Gravy is an essential part of many warm, home-cooked dinners; Southern biscuits, mashed potatoes, and chicken-fried steak just wouldn’t be the same without it — not to mention the roast Thanksgiving turkey. If you’ve been using store-bought gravy, consider learning to make your own from scratch (the premade version tends to be loaded with salt and preservatives).
The basic process of making gravy is simple.
Make a Roux
A roux is made by combining equal parts flour and fat. You could use butter or olive oil, but for even more flavor, use the fat that you separate from the pan drippings at the bottom of your roasting pan.
Add More Flavor
Add even more flavor to your gravy by incorporating any meat juices you may have. If you just made a roast, the drippings from the pan work well here.
Deglaze the Pan
Add stock or wine to the pan and scrape up any brown bits that may be stuck to the bottom or edges, whisking or stirring as you go.
Season the Gravy
Add salt, pepper, herbs, or seasonings to taste.
Kristie Collado is The Daily Meal’s Cook Editor. Follow her on Twitter @KColladoCook.