So how do you make and master the art of Gravy? Gravy is made with juices left when the meat or poultry have been cooked. You need to increase the amount of liquid in the pan and can choose stock or a combination of stock and wine or water. When using wine, use a red wine for beef gravy and white wine for poultry or pork.
When making a Cream based Gravy, you can use milk, cream or sour cream brought to room temperature.
When cooking a Roast remove the meat or poultry from the roasting pan and skim the fat off the liquid. If you’re thickening the gravy, you should add up to ½ cup or so of the liquids mentioned above. Reserve some of the liquid to be used during the thickening process. Stir and scrape the bits and pieces from the pan; this is called “deglazing”. Bring the liquid to a boil, season to taste and serve immediately.
Thickening gravy is easily done with about a tablespoon of flour and 1 tablespoon of skimmed fat for each cup of liquid. For ease, I keep an empty spice jar with a shaker top filled with flour and shake until I have the desired consistency.
For Gravy from skillet cooked foods; remove the cooked food to a hot platter and add liquid to the skillet to reach about ¼ depth. Shake in the flour and season with salt and pepper to taste.
When cooking steak in the skillet or broiler you can make a quick homemade steak sauce by simmering a crushed clove of garlic in the pan drippings for about 5 minutes and season to taste or sprinkle in a few shakes of Worsteshire Sauce.
My Mom, was a master gravy maker and I learned these techniques from watching and helping her cook.