Easy Gravy Recipe: From Scratch, No Drippings

Gravy Recipe Tips:

• Consomme or Broth? I always use consomme for my homemade gravy because I love the deep rich flavour of it. But you can use a broth as well…chicken, beef or vegetable, depending on what you are looking for (beef broth has a little more rich flavour). If you’re going to use broth, use the most rich one you can find.
• Cream: I use half & half cream (10% cream).
• Too Runny: If your gravy is too runny (as can happen…I don’t know why but sometimes things never work the exact same way every time), don’t worry, you can fix it. Just make another small batch of butter/flour and whisk in small amounts at a time until the gravy thickens. Also note, gravy thickens as it cools.
• Too Thick:  If the gravy is too thick, just whisk in some extra stock or water or cream until it is the thickness you prefer.
• Why is there a skim on the top of my gravy? That’s 100% normal and unavoidable. The best way to try to avoid that is to serve the gravy hot hot hot right away. If the gravy sits it will get that layer on the top. Just reheat and stir it back in to the gravy.
• If you have some pan drippings. If you have any pan drippings that you would like to use, just substitute one of the cans of consomme or broth, for 1 cup + 1/4 cup drippings. Or basically, the liquid should equal a total of 21 ounces.
• Salt. If you find that the gravy is a little bland, add some salt. I don’t typically add salt because I find the consomme to be salty already.
• Make Ahead Tip: You can make this gravy a day or two ahead of time. But remember that it will develop a skim on the top, which will disappear when you reheat and stir the gravy. To prevent this layer as much as you can, press a piece of saran wrap tightly to the top of the gravy before you store it in the fridge.
• Gravy Shortcut. In case no one has told you, it’s okay to make gravy from gravy packages found at the grocery store…honestly, they’re delicious and great in a pinch.