Today I am sharing with you all how I make gravy. Now, if you’ve made your own gravies and sauces for years and have your own method, you may want to disregard this post. However, if making gravy intimidates you or you want to see how someone else makes it, go ahead and read on. This is the method I’ve used for at least a dozen years and it’s pretty foolproof. (Hey, if I can do it without majorly screwing up, then it is foolproof.)
Start out with any stock, broth, or sauce that needs thickening up and put it in a heavy pan. For an example, I had some nice dark stock from a beef brisket that we were having for Sunday lunch. This is one that was baked with some BBQ sauce, so that’s why it has such a rich color. You can also see some pieces of onion floating around that were baked with the beef. Turn your stove up to a fairly high heat. The goal is to get this liquid bubbling.
While that stock/broth/sauce is heating up to a boil, spoon some cornstarch into a small bowl. How much you use depends on what amount of liquid you are planning to thicken up. Generally I use about 2 Tablespoons.
Add some cold water to your corn starch and mix well until nice and smooth.
I’m not sure if this is necessary or not, but I always dip out a small amount of the stock and add it in to the cornstarch/water mixture.
Once your pot of liquid had come to a low rolling boil, pour in your cornstarch mixture, stirring as you add. Keep stirring for several minutes, lowering the heat once it starts to thicken.
You should now have gravy or sauce. That was easy, wasn’t it? I hope so.
I poured mine over pot pie noodles and enjoyed it with my beef and sweet corn. Yummy!