Gravy Gravy and More Gravy

gravy gravy and more gravy photo of french dip sandwich and chopping board, knife and scallion

Gravy, What's Not to Like, Right?

I love gravy and use any excuse to make and add it to our meals.  I think back to myself as a finicky eater child, and gravy was not on my list of “approved” food, lol!!  

Fast forward past childhood and I discovered how delicious homemade gravy was!  I was invited to have dinner at friends and pan dripping gravy was on the menu.  Being raised by strict Italian parents good manners and politeness were expected (Thank you, mom and dad!).  There was no thought in my mind of refusing their homemade gravy.    Oh my, with my first bite my taste buds were exploding with delight!!  

Not only did I eat my first helping, but I also went back for more.  That’s how my love of pan dripping gravy began.

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Not Every Dish is as Good as Mom's

Some are better!  Yep and sorry Mom.  My mother is an amazing cook!!  But, pan dripping gravy was not in her top skill set.   Needless to say, she didn’t teach me how to make gravy.  

I know what you’re thinking; Carla, pan dripping gravy has a delicious flavor but is high in fat content.   So true. 

Here are a few tips to reduce pan dripping fat:

  • You can reduce the fat by using a separating cup and pour off the fat.
  • Pour your drippings into a measuring cup then into your freezer for a few minutes.  The fat will rise and can easily be scooped out and removed.  

Make your own or use pre-packaged products

Pre-packaged is such a convenience and a time saver!  Have I used it in a pinch?  Yes, without a doubt.  But, in my mind, I think of all the additives, preservatives, and perhaps, some color additives.  I limit my use of them, opting for pan dripping gravy when possible. 

See our posts:  East Beef Recipes you Need For Tonight’s DinnerHashbrown Cassarole and Salisbury SteakPot Roast and Risotto,  

Helpful Tips

Here are a few helpful tips that can be used when making pan dripping gravy.

  • Use pan drippings and reduce fat content.
  • Be sure to brown or cook your flour in your pan drippings to remove any raw flour flavor.
  • Add a pinch of salt to your flour, mix well, brown/cook in drippings prior to adding liquid.  This will greatly reduce lumping.
  • A teaspoon of hot instant coffee will darken light color gravy.
  • Over-salted gravy?  No problem, add a pinch of brown sugar, up to 1/4 teaspoon.  
  • Rule of thumb, add equal parts fat and flour.  So example, 1 tablespoon fat to 1 tablespoon flour.
  • If your gravy separates into fat globs (not a techie term, lol)  Add a pinch (or two) of baking soda.  Use a whisk to mix and your globs should emulsify.

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Problem Solving

We all run into problems from time to time.  Usually, it’s when we invite guests to join us for a meal.   Are you with me here, feeling pangs of pain? 

Here are a few more helpful tips:

  • Burnt gravy, add a small amount of creamy peanut butter.  You won’t even taste the peanut butter.
  • Lumpy gravy, spin it in your blender for a few minutes.
  • Another suggestion for oversalted gravy;  salt likes potatoes and especially raw potatoes.  Just slice and peel a few pieces of potato, add slices to your gravy while heating it.  Remove and discard the raw potatoes before serving.

Gravy, Gravy, and more Gravy!

After reading this Culinary Tip post, I hope you’re feeling a little bit more comfortable whipping up a good batch of gravy.  Just remember, you’ll get better with every new batch of you make.  

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