Manic Money with Mo ~ gravy

My Mama taught me to make good gravy.

You gotta bring the meat juices to a low rolling boil first...in the roasting pan...on the stove...maybe with two burners, while you are stirring with a slotted spoon. I prefer the kinda round lookin' one like you would use for poached eggs or something equally disgusting.


Shake up the flour with a little bit of milk [edited] dissolving it completely before you pour it into the pan (if you don't have a gravy shaker...a martini shaker works just as well.) Keep stirring.



You can use regular all purpose flour....but I prefer Gold Medal Wondra for Gravy.

Pour the flour water slowly....just a little bit at a time...while you are stirring...making sure there are no little lumps of flour. The spices you add will depend on what type of gravy you are making (beef, turkey, sausage, et cetera).

The most important part is to never stop stirring. It'll seem like you could go check the biscuits...pour yourself another cup of coffee....or toss the salad. But no. Keep stirring the gravy.

My Mama usually calls out to someone who is just standing around...."come over here and stir this" She never stops stirring...just waits for the bystander to grab hold of the spoon and take over. She'll stand and watch until she is sure they have it...and say..."now don't stop stirring." No matter what else she is doing...she will keep an eye on you and the gravy.

Come to think of it...both my Grammas did the same thing...recruiting a younger child to stand on a chair and stir the gravy. I always felt very honored to be called into service for such an important job.

Usually about this time...if you are quick and clever....you can take a piece of bread (or biscuit or muffin) reach around to dip and drag it through the gravy in progress. Someone is going to object to this...so make sure you have perfected that innocent, wide-eye, brow-raising, "what-did-I-do?" look. Afterall....SOMEONE has to taste test the gravy....and really...who better than me?

As the gravy starts to thicken...keep stirring...making sure nothing sticks to the bottom...scooping out of the corners and around the edge of the pan. Keep the flame very low so that it doesn't quite boil.

When it reaches your desired consistency...pour into a gravy boat or other appropriate vessel. Scrape the roasting pan completely. If you have too much gravy (okay...there is no such thing as too much gravy...I mean more than what fits in the container) ...thank your God...and put it into an additional container that you can warm up in the microwave later on.

Check out the other Gravy Links at Morgen's "It's a Blog Eat Blog World"