How to Make Homemade Gravy in 3 Easy Steps

[boftx]

Nice and simple, it was refreshing to see someone just break it down to the basics. Fat, flour, liquid of the appropriate flavor. The only thing I would add is the the general rule of thumb is that as mentioned you use equal parts fat and flour, then add one cup of liquid (mild, broth, stock, etc) per tbsp of roux. Bring to a boil then reduce heat. Thin if desired and season to taste.

[nhicohgener]

I like how she narrates, her voice is amazingly gentle and easy to understand. Unlike other videos where the narrator seems to be fighting it out with the audience. LOL :)

[Dionydejesus]

I love how she explains and I got the recipe just like 1, 2, 3.. thank you lifesaver.

[abcable]

A very simple and precise presentation of a poultry gravy recipe-the best I have seen.

[StrengthAndHonorKnowledgeLife]

Short, to the point, simple. Perfect.

[jakekunz]

If you don't have a fat separator just put all the juces in the fridge for like 10 15 minutes and the fat will harden a bit at the top. I was here looking for herbs. Guess just rosemary again

[oldcar]

Right on. If I see too many ingredients (like 17 for gravy) I know it's no good. Sometimes I look at the number of ingredients for bread and if I see 20 or 25 ingredients, (should be only flour, water, yeast, maybe sugar, salt), I won't buy. You got it right.

[marlenemontero]

Thank you so much! I needed this, FAST. thank you for saving my Thanks Giving!

[epluribusme]

thanks it was easy following  the steps in your video. I like the brick wall in your kitchen by the way . thank you for sharing and happy holidays .

[mikepoint]

I used this recipe tonight, it was great . Cheers 🇨🇦

[jonnyv]

I love your video! and also how clean you have everything. Choosing a glass container shows that details matter! Thank you for sharing!!!

[dymphnathibodeaux]

thank you for lesson. good job and i love that you do real food

[gevnibuordi]

Looks like simple and Fabulous keep it up babe and good luck to you and thank you very much

[tylerbeadle-follis]

Thank you! I'm making beef short ribs and wanted to make a gravy using the sauce left over

[ednovak]

Very pleasant voice. Easy to understand. Also, especially easy on the eyes... WOW.

[angrysonicTheJoelsheffield]

Simple as it can be👍🤗 step by step love your video thanks so much

[luckysmith]

I usually use butter and a can of chicken broth for my homemade gravy and also flour which I mix some herbs/spices into. I start off by melting the butter over low heat, then adding the flour mixture to that until it becomes paste-like, then begin adding in the chicken broth gradually. It tastes wonderful. However it *always* develops a "skin" on top of the gravy that then ends up getting blended into it and making it lumpy. The lumps are not there to start with, just after the gravy starts to cool and develops the skin on top or if you don't constantly stir it over heat to keep the skin from forming. I am doing something wrong or is there just no way to get home-made gravy that won't get the skin developing as it cools? It'd like to have nice gravy to serve to guest over Thanksgiving and lumps are not appetizing :(


I've even used my stick blender to ensure lump-free gravy and yet as the gravy thickens and cools it develops the skin (kinda like pudding skin) and get lumpy anyway.

[darrellblair]

I enjoyed your video. Such a pleasant presentation.

[someofthepeoplesomeoftheti]

I find it easier to thicken it by mixing the flour with some cold water, stirring in to the stock then heating.

[HerZer]

Thanks this was really helpful because I have to do the gravy this year and yeah thanks :D