Gravy from Drippings

There are two basic ways of making gravy from meat drippings, one using corn starch, the other using flour. I used much of the information from the source: http://www.simplyrecipes.com/recipes/how_to_make_gravy/

Cornstarch Gravy
This recipe is for 2 cups gravy, if you have more drippings you can make more gravy- 1 Tbsp drippings = 1 Tbsp of cornstarch and 1 cup of liquid.

2 Tbsps dripping and oil or butter
2 Tbsps cornstarch
1/4 cup cold water
2 cups liquid (water, broth, milk, or cream- any combination)

Remove meat from pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsps of drippings in the pan.

Dissolve 2 Tbsps of cornstarch in 1/4 cup of cold water. Mix until completely smooth.

Pour into pan with drippings and use a wooden or rubber spatula to blend the cornstarch into the drippings. Stir until the gravy begins to thicken.

As it thickens slowly add 2 cups of water, stock, milk, or cream (in any combination) into pan. Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5). Season with salt and pepper.

Flour Gravy
This recipe is for 2 cups gravy, if you have more drippings you can make more gravy- 1 Tbsp drippings = 1 Tbsp of flour and 1 cup of liquid..

2 Tbsps dripping and oil or butter
2 Tbsps flour
1/2 cup cold water
1 3/4 cups liquid (water, broth, milk, or cream- any combination)

Remove meat from pan. Place pan on stove on medium high heat. Pour off all but 2 Tbsps of drippings in the pan.

Dissolve 2 Tbsps of flour in 1/2 cup of cold water. Mix until completely smooth - I use my blender. Pour into pan with drippings and us a wooden or rubber spatula to blend the cornstarch into the drippings. Stir until the gravy begins to thicken.

OR the more common way is to stir the flour directly into the drippings. Stir with a whisk until the flour has thickend and the gravy is smooth. Continue to cook slowly to brown the flour. Be sure to stir constantly.

Slowly add back some of the previously removed drippings (remove some of the fat beforehand if there is a lot of fat). In addition, add either water, milk, stock, or cream to the gravy, enough to make 2 cups. Season the gravy with salt and pepper and herbs.

As it thickens slowly add 2 cup water, stock, milk, or cream (in any combination) into pan. Alternate stirring and adding liquid, maintaining the consistency you want, for several minutes (about 5). Season with salt and pepper.