Perfect gravy

1 servings

Ingredients

Quantity Ingredient
You can end up with perfect gravy every time even if you don't have any
Pan drippings to start with. Simply use beef or chicken bouillion in
Place of the drippings. Though.. drippings as a starter seems to make a
More full bodied gravy.
2-3 cups pan drippings
1-2 cups boiled potato water (don't drain off water after boiling
Potatoes for mashing.. use the water for gravy)
2-3 cubes (or envelopes, or tsp) bouillon (chicken for chicken gravy,
Beef for beef gravy)
3-4 tbsp dried onion flakes
dash Of cayenne
dash Of garlic powder
2-3 tbsp cornstarch
Cold water

Directions

After removing roast (turkey, chicken, beef or pork) from pan, put pan directly over burner. Add potato water and scrape sides of roasting pan until all 'drippings' have been scraped off and dissolved in liquid. Bring to a boil, add the onion flakes, bouillon, cayenne and garlic. Allow to boil while mixing up the cornstarch and cold water.

With a wire whisk, while liquid is at a fast boil, slowly drizzle a little of the cornstarch mixture into pan. Quickly stir until thickened. If needed, add more cornstarch mixture until you get the gravy to the consistency you desire. This is the easiest way I have found for making gravy. I not only use this for roasts, I also use this as a sauce for my stir fried vegetables to create a 'chop suey' type of dish. Origin: Sharon Stevens Shared by: Sharon Stevens, Oct/94.

Submitted By SHARON STEVENS On 10-09-94

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