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Thread: S/O Gravy

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    #1

    S/O Gravy

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    FertileMertile's thread about sides got my mind on mashed potatoes and gravy.

    I love brown gravy on my mashed potatoes (and I make GOOD mashed potatoes), but I seriously suck at making it. Sometimes if I make burgers or something I don't have pan drippings to use, but we do keep some bacon grease on hand usually. The last time I tried making it based off bacon grease and beef broth and thickened with flour, it just wasn't that good.

    Anyone have a tried and true from-scratch brown gravy recipe?
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    #2
    I don't, but if you find one...feel free to come over and cook for me. That sounds so good!



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    #3


    I made gravy from the turkey last Thanksgiving but it didn't turn out way awesome.


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    #4
    The best way I found to make gravy is, equal parts of melted butter to flour. You melt butter in a pan (example 2 TBSP) and then when it is all the way melted, I then whisk in the same about of flour or cornstarch (example 2 TBSP). Then when that is all nice and glued together, I whisk in the broth. For the example above, I would add two cups or so of broth. Then let it sit. If it wasn't think enough, I would put cornstarch in a bowl and add water until it is all combined and whisk that into the boiling broth. That thickens it up fast.

    It took me awhile to figure it out.
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    #5
    Quote Originally Posted by sqrllvr123 View Post
    I don't, but if you find one...feel free to come over and cook for me. That sounds so good!
    Will do! Hope you're doing well.
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    #6
    Quote Originally Posted by mrsjennyy View Post


    I made gravy from the turkey last Thanksgiving but it didn't turn out way awesome.
    Oh now you've done it. I thought my mashed potatoes & gravy craving was bad--now you've got me thinking about Thanksgiving food, probably my favorite food ever!!

    Quote Originally Posted by DakotaCowgirl View Post
    The best way I found to make gravy is, equal parts of melted butter to flour. You melt butter in a pan (example 2 TBSP) and then when it is all the way melted, I then whisk in the same about of flour or cornstarch (example 2 TBSP). Then when that is all nice and glued together, I whisk in the broth. For the example above, I would add two cups or so of broth. Then let it sit. If it wasn't think enough, I would put cornstarch in a bowl and add water until it is all combined and whisk that into the boiling broth. That thickens it up fast.

    It took me awhile to figure it out.
    I've never heard of using butter as a base. I'll have to try that.
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    #7
    Just remember to bring it to a good boil. That is where the thickening comes too. Maybe about 3-5 min. If it doesn't coat the spoon very well, put some cornstarch water in. That normally helps finish it up.

    I've never used bacon grease. That would be a bit much; but, I have used unsalted pork fat; but, still added butter so I could put more flour in. Just enough for flavor.
    "Obstinacy is a fault of temperament. Stubbornness and Intolerance of contradiction result from a special kind of Egotism, which elevates above everything else the pleasure of its own autonomous intellect, to which others must bow.: Carl von Clausewitz
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    #8
    also remember to wisk it continuously or you will get clumps
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    #9
    Must have mashed potatoes and gravy. Must.
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    #10
    Quote Originally Posted by foreverandalways View Post
    Will do! Hope you're doing well.
    I'm getting there!



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