PERFECT GRAVY EVERY TIME! HOW TO MAKE GRAVY !
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- เผยแพร่เมื่อ 16 ก.ย. 2024
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Today I am sharing how you can make perfect gravy every time using my formula. This is not a secret and as long as you know the ratios you can make delicious gravy for your Thanksgiving dinner in no time with only a few ingredients. This works in most situations and will help you render delicious rich gravy for all your favorite meats and more! I get a lot of people asking me to share with them how to properly make gravy and today I am helping them with this quick and easy gravy tutorial!
Gravy seems to be a real challenge for a lot of people. There are a few ways to make it and the way I am going to share with you is what I think is easiest. It begins with a roux. A mixture of equal parts of flour and butter that is cooked together for a brief time and then a liquid is added to make the gravy.
You will want to choose your liquid based on the meat you will be serving. Pan drippings are helpful but not necessary and if you were to bring home a rotisserie chicken and wanted to make a quick gravy with some boxed stock or even some chicken bullion and water, this would be the way to do it fast and easy. In this tutorial I am using chicken stock. I roasted a chicken on this night for dinner so I used a bit of the cooking liquid from the pan to flavor my gravy on this night. A bit of additional seasoning is all that is needed to make delicious gravy every time!
You will start by using equal parts of flour and butter. Melt the butter. Add the flour. Whisk together and cook until you can detec a nutty aroma and the bubbles look large and the roux looks to be drying out a bit. Now you can begin to slowly add your stock 1 cup at a time continuing to whisk until thick. When the mixture becomes thick, add another cup of stock and continue to whisk. When this becomes thick add the pan drippings and more stock.
At this point you can determine if the gravy is thick to your preference. If you like yours a bit on the thicker side. Stop and serve. If you prefer your gravy a bit lighter add the remaining stock. I used for cups of stock for this batch of gravy. When the gravy coats the back of a spoon and you can run your finger across without the gravy coming together you have reached "Nappe". This means your gravy is properly thickened and had the right amount of body.
You can pour your gravy into a gravy boat or serving dish and present to your guests!
FORMULA FOR PERFECT GRAVY:
For every 1 cup of liquid you need 1 tablespoon of butter and 1 tablespoon of flour.
Roux is your thickener here. Flour and butter cooked together = roux.
A roux is made with equal parts butter and flour.
An easy way to remember is 4 butter, 4 flour 4 liquid. The liquid can vary depending on your preference. If you like your gravy a bit on the thicker side, don’t use as much liquid. If you like it lighter, use it all.
You don’t need to have pan drippings. You can make gravy with boxed stock or even reconstituted bouillon powder. You can also add a browning sauce such as Kitchen Bouquet to darken and enrich your gravy in place of pan drippings.
If you use this formula you will have perfect gravy every time.
I hope this unveils the mystery of gravy making for those who have challenges with it. I hope you will give this formula a try and I hope that you love knowing how to get perfect gravy every time!
Happy Eating!
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NOREEN I SWEAR YOUR THE BEST TEACHER EVER!!! I HAVE ALWAYS
HAD PROBLEMS WITH GRAVY BUT WITH YOUR HELP I WON’T ANYMORE. THANK YOU😊😊
Trying this tonight. Great video with clear commentary which is the ONLY way I will watch a tutorial ! Thumbs up.
You explained every step very well. Thank you for making it look so easy.
Came across your channel today while looking up a sausage gravy recipe. Love your down-to-earth approach!
I’ve watched a dozen videos on gravy and You made this so simple for everyone !! Thank you so much !!!
Instablaster...
I feel like I can actually attempt gravy. You explained it so well
Noreen thank you. I think you have helped a lot of people have stress free gravy.
Great video Noreen!! Thanks for teaching me to make better gravy!!
Thankyou for gravy recipe
Noreen !! This is a super visual demonstration of how to make a roux and gravy, with great step-by-step explanations. You have a great channel.
By the way, I'm so used to seeing Rick's hand sneak a yummy morsel of your delicious cookery. So as you were stirring and adding ingredients I began to wonder "Where is Rick?!"
I should have known he was quietly standing by filming !!
Wishing your entire family a Great Thanksgiving Holiday. :)
I just made this your way and it came out perfect!!! Thank-you. :-)
Hello Noreen I just recently discovered your TH-cam Chanel seems you have a lot of basic home cooking recipes which I enjoy.
Looking forward to viewing them shortly.
Enjoy! I have over 2100 of them. That should keep you busy for a while!
New friend, love your gravy!!! My mom taught me to make gravy the exact same way as you make yours. It does turn out perfect every time!!! I am looking forward to your next videos, thank you so much. Joannie
Looks good. Never heard of a Napa. Learned something new. I know what it looks like on back of spoon but did not know it was called Napa. Yes I learned a new word. Thanks. Several years ago I watched a bunch of you tube videos till I learned how to make good gravy. Practicing till I got it down. I usually learn something new from you. Thanks. I love to use meat drippings if I have any as well as it gives it a good delicious flavor.
Thank you very much. Greetings from Accra, Ghana, West Africa.
The thanksgiving queen!!!!! 👸🙌🏻❤️
Awww. Go on! Pshaw!
Wow! You really did simplify that. Great video as usual!
I love cooking in your kitchen.
This gravy looks soooo good!! Yummy 😋 ❤️
Letting cook between adding chicken stock is new to me. Thanks for the tip. I love Kitchen B. Adds a lot more flavor as well.
What a beautiful gravy recipe, thank you! Happy Thanksgiving, God knows we have lots to be thankful for.
Awesome video your a natural teacher! Happy Thanksgiving and God bless y'all!
Thank you very much, I used your recipe to make gravy for the first time....im very pleased and proud of myself:) Happy Thanksgiving
I never seem to get the gravy thick enough, I hoping by adding the liquid gradually as you did, it will thicken more, thank you again for some helpful hints👍
😱😱😱 WOW! Easy Peasy! Thank you so much!
I like your new music intro. Gravy looks good too.👍
Thanks, Noreen!
Looks awesome!!! Thx for the Handi Stir link too; been wanting to splurge on one of those and maybe the Rada knife sharpener! Have really enjoyed my Rada knive set that I won on your Holiday giveaway last year! MJ
Thanks, I love your method. Try browning the rue just a bit more when making ordinary gravy. It really enhances the flavor of the gravy.
Great video I have that same whisk I love it and have had it for years I always look for it when I am making gravy or most everythign requiring a whisk, thanks for the video
looks so good
Good on turkey a potatoes..stuffing..
Thank you Noreen 💜
Happy Thanksgiving
Thank you for sharing !
Thanks for sharing😇👍👍👍
Great recipies thank you❤️❤️❤️happy Thanksgiving 🦃🦃🦃
I've always made my rue with pan drippings. Thank you for showing a different way.
Yes, I mentioned that you can do this in the video. However I enjoy making a roux with butter and then using pan drippings as part of the liquid.
Noreen you are wonderful thank you so much for sharing all your wonderful knowledge 🌈🥒thank you so much for saving my family from jar gravy this Thanksgiving 🦃 Have a delicious Thanksgiving 🦃🦃🦃
Thank you 🙏
Looks good to me, and I'm flying solo this Thursday, so will store this in the memory bank!
My mom always had kitchen Bouquet in the cupboard.
I some times have used the Kitchen Bouquet in my gravy.
Yum...tfs
great recipe and I believe gravy makes the whole Dinner when it comes to Turkey, but one question ,how is that square copper pan as I have one round one but it's much thinner and buckled up in the middle and yours seems to be much thicker and less chance of doing this??
I LOVE, LOVE, LOVE my Copper Chef pans. You need to make sure you are getting the Copper Chef brand. Other, copycats can be lesser quality. I have several Copper Chef pans and as long as they are cared for properly they last!
Noreen, that was so easy! Thank you, but what it the brand of Poultry Seasoning that you used??? Can you substitute with Chicken bouillon? Thank you!
I make my own poultry seasoning. I do have a video on that. As for the chicken bouillon, yes you can use that in a pinch. I prefer stock because it gives a much richer flavor.
Love your videos hon!
Thank you! Can I do this with cornstarch? This looks delicious
No, you cannot make a roux with corn starch. It doesn't work that way.
@@noreenskitchenchannel thank you for the quick reply.
When I watch your videos, which I LOVE, I always feel a sense of claustrophobia, it is always focused on a 12 inch view. It makes me feel anxious and like I want to turn it off. I hate to miss a video, but they are difficult to watch. I know we all don't have a "cooking studio", but I think we all have a kitchen (no matter how small), that the camera could back off a little, and be a better viewing angle. It's not that we want to see your entire kitchen, but I don't enjoy this extreme close up, for the whole video. I love what you do, I just have a difficult time with the format.💖
This is how it is, how it has always been and for now will continue to be. This is not an extreme close up. This is a regular camera angle with the camera lense opened to it's fullest extent. We do not have a large kitchen and the ability to shoot in a manner that would render a different result. Sorry to disappoint you. I have not had people tell me it makes them anxious. That is probably something on your end. We do the best we can with what we have. Wide angle lense is not in the budget.
Do you have a sweet potato casserole recipe Noreen?
I have not done a casserole with marshmallows on top but I have several sweet potato recipes on my channel. Here is a playlist. th-cam.com/users/playlist? bit.ly/2A3uRDW
I always use the meat juices with flour
Yes, I use pan drippings as well. I mentioned this in the video. But you don't have to.
🐧 Thank you! 🗽
I love my Copper Chef pans.......do you?
Yes I do!
Beautiful, and so nice looking. Love you. Hugs Noreen❤️
Noreen, can I use Shirley J universal cooking Base (whisk Bliss) instead of flour to make the gravy ?
No. I am not making a white sauce here. I am making a gravy. The whisk bliss is a mix for white sauce.
thanks
Can you show us the chicken recipe plz
I just made a simple roasted chicken. You can look on my channel. I have lots of roast chicken recipes.
Can u use self rising flour instead of all purpose?
There is no need to add baking powder to gravy. Self rising flour is not appropriate for this recipe.
@@noreenskitchenchannel but that's all I have. If I had all purpose I would use that
What the heck is poultry seasoning?
A blend of spices appropriate for seasoning poultry like chicken or turkey. Also great on pork
I wish you had smella vision on your videos, yummy.