Homemade Gravy

I usually have some packets of brown or turkey gravy in the pantry. However, gravy made from the drippings or juices from meat cannot be replicated. I worry too many people find it intimidating when it’s actually incredibly simple and versatile.

Whether you just want gravy on your potatoes or if you slather it on everything, hot gravy elevates a dish to decadence.

Trust me when I say it’s simple:

1. Strain drippings or broth into a pot and boil.
2. Whisk in slurry (cornstarch and water).
3. Boil again and pour into serving dish.

Can I substitute corn starch with flour?

Sadly, I’ve never had success. I’ve tried mixing the flour and water like a slurry and I found the taste and color changed too much for my liking. Flour should be mixed with butter in a pot to make a roux. Then add the drippings or broth to the pot and whisk until boiling. This method is great because most everyone will have butter and flour on hand. However, this just isn’t my routine in the kitchen. I find the cornstarch method to be faster and easier than flour.

How to Make a Slurry

Corn starch MUST be whisked in with water before mixing with the drippings or broth. Do not add corn starch to the drippings directly. You can use 1/2 cup of drippings instead of water, if you’d like. But the slurry must be liquid and WHISKED into boiling drippings. This prevents lumps from forming.

How much corn starch to use? As long as you keep the ratio close to 1:1 water and cornstarch, you should be fine. Err on the side of too much corn starch, but it should still be a smooth, close to the consistency of glue. To be brutally honest, I don’t measure! Which, hopefully, tells you it’s hard to go wrong. Luckily, you can always add more slurry if needed, or add more water to thin it.

Is it necessary to strain the drippings or broth?

Straining isn’t necessary but obviously you must remove the largest chunks of meat and vegetables before making gravy. It is easier to strain the gravy than remove all the bits yourself–especially with homemade broth. Straining also makes for a smoother gravy. Many don’t mind a small chunk of meat in their gravy (myself included).

Why boil again?

Adding a slurry into warm drippings or broth won’t result in a thick gravy. The cornstarch will only start to thicken the gravy when it’s boiling. You don’t need to boil for long just a minute or so.

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