Making standard gravy

You add one cup of water to a package of brown gravy mix. Boil for a minute or 2.

earrings

caftans!

gin, regret. . . . .

R1 I had just plan to use flour and butter. No packaged gravy mixes here. I could have sworn I had vegetable or soup stock but I don’t and already started cooking, don’t feel like running to the grocery.

Just use water in the roasting pan you used to roast your meat and then add something to thicken it and then season. I’m assuming meat is involved.

A packet you buy at the store

R6 I’m baking chicken. Single chicken legs.

You should keep Bisto on hand, but Marmite or Vegemite will add an umami flavor. Soy sauce as well.

I love graxy over rice. Yes, butter and flour with the drippings should be fine.

How would you normally make gravy, using vegetable stock?

Just make a white sauce. Flour, butter, milk. Why do you have to have a gravy?

Or use the pan drippings from your "single chicken legs." Add flour, water, and soy sauce.

Heard about you brown the flour in the skillet-adds flavor then add butted/drippings to make roux then liquid.

If you’re a modern cook you should have a jar(s) of Better Than Boullion in the fridge at all times.

Don’t make a bechamel. If you don’t have stock you use water for normal gravy plus whatever is in the pan. Salt, pepper, thickening agent. Cornstarch and/or flour in water or roux or whatever you want.

White or brown gravy?

Standard is brown.

Easy easy, OP.

Equal portions oil/butter and flour. Unless you're making for a large gathering, 1/2 cup oil + 1/2 cup flour will do.

Pour oil/butter on a large cast iron skillet or heavy saucepan over medium heat, then add flour. Turn heat to HIGH (if you know what you're doing; Med High if not), and STIR STIR STIR STIR, CONSTANTLY. You want to make a roux, not burn one.

When your roux is the color you want for your gravy, IMMEDIATELY remove from heat. If you haven't any chicken or beef broth or pan drippings, slowly stir in water or water/milk mix, continuing to stir constantly until no lumps remain. Season with salt, pepper, and whatever spice twangs your buds; I like throwing a few whole juniper berries in, or a smidgen of nutmeg.

And there you have it. This will work whether you want blonde gravy, regular brown gravy, or dark-brown base for gumbo.

Do you have any Campbell's Cream of Chicken or Cream of Mushroom soup in your pantry?

Dog.