santa cruz wharf

12 November 2007

Manic Money with Mo ~ gravy

My Mama taught me to make good gravy.

You gotta bring the meat juices to a low rolling boil 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 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 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"


Durward Discussion said...

Absolutely perfect directions. Wondra is wonderful since it doesn't clump as easily as regular flour.

Schmoop said...

I never realized that gravy would be such a binding topic in the Blogosphere. Cheers!!

Vinny "Bond" Marini said...

Instead of water, I mix the flour with some of the drippings.... helps to prevent clumping...

Vi said...

oooo, I haven't seen one of those tupperware shakers in years! (don't seem to have tupperware in the uk!)

Sandee said...

Correct, there is never too much gravy. Yummy. Have a great MM. :)

Anonymous said...

wow, now I can make it myself. I've never been good at making this. I'll bet you are a great gravy maker! Have a great Monday.

Jeff B said...

Homemade scratch gravy is the bomb.

The packaged stuff should be outlawed.

Very nice step-by-step here.

Travis Cody said...

Now those are instructions!

Happy MM!

Liz Hill said...

You've got the basic tenet down--don't leave it. ;-) But I've never used water---ever--seems there's always a more flavorful liquid.

And I am of the classic mindset----meld the grease and flour---cooking it--then the liquid.

God I am hungry ;-)

Anonymous said...

Best. Post. Ever.

I suck at making gravy and have long since given up - the Mountie always makes it now.

But I think I may have to give it a go again with your fantastic instructions!! :-)

Mel said...

You'd think with all the stirring (and I do love to stir--which is why my rice is glumpy...LOL), I could get this one right.


Lumps. Every time.
I think it's the 'oh look, a chicken!' moments.
One cannot ask me to anything uninterupted (no longer than 35 seconds....himself has timed me and I was really, REALLY trying....)

~Red Tin Heart~ said...

what a great description. I love making gravy myself. My favorite gravy is the kind you make after frying chicken. Mom's milk gravy over mashed potatoes! mmm mmm xoxo nita

Anonymous said...

I've been a gravy stirrer a few times in my life too. What a great honor to stir gravy for my granny! :)

Great post, Katherine.

Linda said...

I can remember stirring the gravy at Sunday dinners at my grandfather's and nothing ever tasted better than the gravy on his roast beef!

As they say, it's all in the wrist!

Julie said...

Wow! So close to how I make my gravy! Good job Katherine

Odat said...

Yum, we did the same thing growing up...dipping in the gravy...and getting full before we ate..hehe.

JAM said...

I've never even heard of Wondra. Gotta go get some in time for Thanksgiving dinner.