How to make gravey?

[dbt1949]

Another dbt query into cooking.
I have never made it from scratch.

[Smoove_B]

You need to clarify as I've heard both red and brown sauces referred to as "gravy". It all depends on where you were raised and whether or not you're correct.

[Isgrimnur]

And then there's cream gravy, which is flour and milk whisked together in the meat drippings.

[Jaymann]

The first thing you want to do is remove the "e." After that it is all gravy.

[em2nought]

It's all gravy in the Navy.

[Z-Corn]

Most basic way is to take equal portions of flour and butter and whisk those together in a sauce pan and cook until the mixture is blonde and starts to smell a little nutty. This is a roux.
Then whisk that roux into warm stock (beef or chicken) in another pan. Add roux slowly and allow gravy to come to a simmer between additions. Add enough roux for the gravy to reach your desired thickness.

Of course there are all kinds of variations and seasonings you can add but that's a basic gravy.

[dbt1949]

I want to hear about all sorts of gravy, white, red,clear and purple. I'm not going for one specific meal but for perhaps all future meals.

[Z-Corn]

The purple gravy is a bad batch. Don't take the purple gravy.

[Z-Corn]

Redeye gravy is made with coffee and usually ham.

[Holman]

Just remember that the marinade is NOT gravy.

(I once caught an alcoholic friend drinking the marinade because it had whiskey in it. The trouble was that it been soaking raw chicken.)

[Daehawk]

Haven't had redeye in decades and I love it. My family made it so good.

My favorite is sawmill gravy or breakfast gravy. Fry up a skillet of sausage or bacon and keep the grease. Add in a tablespoon or two flour and fry it a min until it a golden brown then pour in a cup or two ( I use a cereal bowl and salt the crap out of it and let it sit to warm a little from the fridge) of evaporated milk or whole milk or a mix of the two. Stir constantly until it bubbles then simmer a moment or two. More milk means thinner gravy less milk is thicker. I like it in between. Can also add pepper to taste.

[$iljanus]

Hey dbt, have you made your pot roast yet? The drippings and brown bits if you browned it can be the base for a good gravy.

[Lassr]

Haven't had redeye in decades and I love it. My family made it so good.

My favorite is sawmill gravy or breakfast gravy. Fry up a skillet of sausage or bacon and keep the grease. Add in a tablespoon or two flour and fry it a min until it a golden brown then pour in a cup or two ( I use a cereal bowl and salt the crap out of it and let it sit to warm a little from the fridge) of evaporated milk or whole milk or a mix of the two. Stir constantly until it bubbles then simmer a moment or two. More milk means thinner gravy less milk is thicker. I like it in between. Can also add pepper to taste.

this is the gravy my wife makes.

And if you sub ground beef instead of sausage you can make Shit on a Shingle as my grandfather called it. He served it during WW2. Ground beef white gravy on toast.

[Jeff V]

Haven't had redeye in decades and I love it. My family made it so good.

My favorite is sawmill gravy or breakfast gravy. Fry up a skillet of sausage or bacon and keep the grease. Add in a tablespoon or two flour and fry it a min until it a golden brown then pour in a cup or two ( I use a cereal bowl and salt the crap out of it and let it sit to warm a little from the fridge) of evaporated milk or whole milk or a mix of the two. Stir constantly until it bubbles then simmer a moment or two. More milk means thinner gravy less milk is thicker. I like it in between. Can also add pepper to taste.

this is the gravy my wife makes.

And if you sub ground beef instead of sausage you can make Shit on a Shingle as my grandfather called it. He served it during WW2. Ground beef white gravy on toast.

It's better using bacon fat and adding a spoonful of sugar (takes the bitterness off). Also, since I use bacon fat and commercial sausage, no added salt is necessary, you're probably getting a half-billion milligrams as-is. To make it even more flavorful, cook the roux to a medium brown. It won't be as thick (unless you add less milk) but it will be much tastier.

I make this often so I don't have to live to old age.

[dbt1949]

Hey dbt, have you made your pot roast yet? The drippings and brown bits if you browned it can be the base for a good gravy.

I cooked it in the slow cooker. Okay but no applause from the missus.