Originally Posted by grammiepamie
I am 65 and still can't make gravy. It is always lumpy and tastes like wall paper paste. And fudge. Good fudge but you have to drink it. I would love to know how to make good gravy so I could quit buying it.
Bring to rolling boil Pan drippings (plus water or broth to increase amount)
Put 1 or 2 tablespoons of flour into a cup or bowl. Amount of flour depends on volume of drippings.
At the sink, while constantly stirring, slowly add cool water to the flour till it's a 'cream like' mixture.
(if you still have lumps - strain it at this point)
Slowly, while continually whisking, add the flour/water mixture to the boiling pan drippings.
Whisk thoroughly.
Simmer about 5-10 minutes until flour mixture is cooked.
Add more seasoning if needed. If gravy has lumps from drippings, strain before serving.
From the Midwest - gravy is thick and cooked!