How to make gravy with flour and water – Slurry vs. Roux method of making gravy
Slurry vs. Roux method of making gravy
I usually use the slurry method with flour which I believe is the easiest and most consistent for the home cook.
The slurry method uses flour (although cornstarch and arrowroot also can be used). The flour is mixed with a cold liquid, usually water, and combine until there are no lumps. I like using a Tupperware shaker, but just a bowl and whisk will do.
With this method, the flour starch is hydrated enough to prevent lumps before sturred into the drippings and liquid slowly. It is then brought to a boil which will help the liquid absorb and cook the “raw” out of the flour.
You can add more thickener if needed or dilute the gravy with some broth or water if needed. I like about 2 tablespoons of flour to thicken 1 cup of gravy. I prefer a little fat in the drippings.
The roux method starts with fat in a pan. Flour is added, and it is cooked until browning some to cook out the raw flour taste, usually only a few minutes. A ratio of 2 tablespoons of flour to 2 tablespoons of fat will thicken 1 cup of liquid.
I find the slurry method easier for home. Leave the drippings in the pan. Add some broth if you need to and thicken away. No need to get all the bits of meat or veggies out of the drippings.
With the slurry method, you add more flour mixture to thicken. With the roux method, you don’t add all the liquid at the start and then add more liquid to thin.
How to make gravy with flour and water – Instructions for Gravy with the Slurry Method
Key ratio: for 1 cup of gravy you will need 1 cup of broth and 2 tablespoons flour. Drippings from cooking and 2 tablespoons per cup of gravy is very good.
Equipment: Tupperware Quick Shaker is recommended, but a bowl and whisk will do, stove top pan with a large bottom, a large slotted spoon or whisk.
Combine about equal amounts of AP flour and COLD water or broth in your Tupperware Quick Shaker (or a bowl and whisk). I generally make about 50% more than I estimate I need so I can thicken a bit more if needed later.
Shake vigorously and continuously. Get it all mixed. You want about 2 tablespoons of flour per cup of gravy you are making.
You need fluid from your meat with some fat in it. You could add broth or other liquid to get to the volume you want to make. You can also add soup base or bullion for more flavor.
The liquid needs to be in a stovetop-safe pan. Now over medium-high heat, bring the liquid to a boil. Turn on two burners if the pan will cover them.
Slowly add the flour mixture to the area of hardest boil SLOWLY while VIGOROUSLY stirring with a slotted spoon or whisk. Turn the heat down a bit.
Pay attention to the thickness and stop adding the flour mixture when you get almost to the consistency you want. It will thicken a little with the cooking in the next step.
Continue to cook for another 2-3 minutes while still stirring continuously then remove from heat and serve immediately. This will cook the “raw” taste out of the flour.
How to make gravy with flour and water – NOTES: The Tupperware Quick Shaker is great in this technique. These are about $13 on Amazon, eBay, a Tupperware dealer or a mall kiosk near you. Google is your friend again.
How to make gravy with flour and water – Instructions for the Roux Method of Making Gravy
Key ratio: for 1 cup of gravy you will need 1 cup of broth, 2 tablespoons fat and 2 tablespoons flour.
Over medium-high heat, heat your fat (butter, drippings from meat, etc.). When hot add an equal amount of flour slowly while stirring or whisking continuously.
Cook until browning some. Then slowly add the liquid for the gravy. Add most of the liquid but not all.
Cornstarch versus Flour for Gravy
How to make gravy with flour and water – What’s the difference between using cornstarch or flour to make your gravy? Cornstarch does have more thickening power than wheat flour (because it’s pure starch, while flour has some protein in it). So usually you need a little less cornstarch than flour for the equivalent thickening power.
That said, we are using equal amounts for either flour or cornstarch in this method because we vary the amount of liquid we add and we reduce the gravy by simmering it, to get to the desired thickness.
Cornstarch also has this property that if you cook it in the gravy too long, it will lose its thickening power and the gravy will become thin again. It will also lose some thickness if refrigerated and reheated. If that happens, you’ll have to add more cornstarch slurry and heat the gravy to thicken it up again.
If you use flour, you’ll want to brown the flour a bit in the fat before adding liquid. Browning adds more flavor to the gravy and gets rid of the raw flour taste. You’re basically making a roux.
We find that a flour-based gravy holds up better and reheats better later, which is why we tend to prefer using flour over cornstarch to make gravy, unless we have a guest who is eating gluten-free.
This is a recipe for a classic turkey gravy made with pan drippings, flour, and water or stock. (thespruceeats.com)
How to Make Turkey Gravy Don’t stress over making gravy for this year’s festive feast! (spendwithpennies.com)
This recipe makes about 1 1/2 cups of gravy. (bakingmischief.com)
Add a little bit of broth over medium heat whisking after each addition. (spendwithpennies.com)
Combine equal parts cornstarch and cold water or broth in a small bowl. (spendwithpennies.com)
Before the butter turns brown, add exactly 3 cups of liquid! (quora.com)
Don’t use vegetable broth because it does not taste as good as beef broth. (onepotrecipes.com)
That’s usually made with beef bouillon cubes and beef broth bit it’s really was not as good as this homemade classic gravy. (onepotrecipes.com)
A delicious homemade gravy is easy to make and needs just 4 ingredients; fat, flour (or starch), broth and seasonings. (spendwithpennies.com)
She likes to use the same pot or pan that she roasted the meat in, that way you get all the goodness of the brown bits on the bottom. (howsweeteats.com)
The Spruce / Ali Redmond Stir in 1/4 cup of all-purpose flour The Spruce / Ali Redmond Cook, stirring for 2 minutes. (thespruceeats.com)
If it needs extra flavor, add chicken bouillon for chicken, turkey or pork gravy; add beef bouillon for beef gravy. (recipetips.com)
There’s been an Easy Roasted Chicken Guide , How to Make Chicken Carcass Soup , and How to Make Chicken Stock . (bakingmischief.com)
Heat over medium-high heat until any remaining solids are golden brown. (bakingmischief.com)
Broth/Drippings/Stock You will add 3-4 cups of liquid to each 1/2 cup fat. (spendwithpennies.com)
3.2K shares How to Make Gravy From Drippings: your guide to making the best, easy homemade gravy from pan drippings. (bakingmischief.com)
Today, I present you with the last of that series, How to Make Gravy From Drippings. (bakingmischief.com)
After just a minute of boiling, it’s time to find the gravy boat and call “dinner is served,” because your gravy from drippings will be ready to go. (bettycrocker.com)
USING A WIRE WHISK, CONSTANTLY STIR BRISKLY, CONTINUALLY, for a few minutes as it bubbles in the pan. (If using butter DON’T let it turn brown BEFORE adding the liquid next!) . (quora.com)
Pour 1st cup in slowly, and beat briskly, stirring it with the wire whisk CONTINUOUSLY! (quora.com)
NEVER EVER STOP stirring it BRISKLY with the wire whisk UNTIL IT FINISHES THICKENING!!!!! (quora.com)
The browned bits are optional, but they’ll add a lot of flavor, so why waste them? (bakingmischief.com)
Scrape solid, browned bits from the original cooking pan and add them to the skillet (skip this step if you don’t have a fine-mesh strainer). (bakingmischief.com)
All of the flavor a gravy you make from the drippings comes from those browned bits. (simplyrecipes.com)
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Season pork chops liberally with salt and pepper then dredge in flour. (southyourmouth.com)
I seriously doubt Nanny was throwing around the garlic or oregano back in her day when frying up pork chops. (southyourmouth.com)
Serve gravy with pork chops and white rice (see Perfect Rice Every Time ) or mashed potatoes. (southyourmouth.com)
Heat a tablespoon of vegetable oil in a skillet. (quora.com)
Fried Pork Chops & Country Gravy 6-8 bone-in pork chops Salt & pepper 1 1/2 cups flour Vegetable oil 3-4 cups water, divided Pour enough vegetable oil in a large frying pan to coat the bottom (about an 1/8 of an inch deep). (southyourmouth.com)
Seasonings/Herbs Once gravy has been thickened, taste and season with salt & pepper. (spendwithpennies.com)
Taste gravy, season with salt & pepper as needed. (spendwithpennies.com)
Fresh herbs can be added shortly before serving (parsley, rosemary, and thyme are good options). (spendwithpennies.com)
Season to taste with salt, pepper, and fresh herbs. (spendwithpennies.com)
Mix equal parts fat and flour (eg. 1/2 cup fat and 1/2 cup flour). (spendwithpennies.com)
Create a slurry by combining ⅔ cup flour with ⅔ cup cold water in a jar. (spendwithpennies.com)
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Enjoy hassle-free cooking with the Yummly Meal Planner Enter custom recipes and notes of your own Monitor nutrition info to help meet your health goals Easily add recipes from Yums to the Meal Planner Check It Out Yummly’s food blog:Read all about it Enter custom recipes and notes of your own Monitor nutrition info to help meet your health goals Easily add recipes from Yums to the Meal Planner Check It Out (yummly.com)
If you have any turkey drippings add them to the base for flavor. (spendwithpennies.com)
Homemade turkey gravy Use turkey drippings. (onepotrecipes.com)
I always add some dried sage or Italian Seasoning & a little bit of salt & black pepper to my chicken or turkey gravy! (quora.com)
Mother Lovett always added yellow food coloring to chicken gravy… was this a thing back then? (howsweeteats.com)
Mix flour thickening by combining 1 cup of flour to 1 cup of cold water, or in any 1:1 proportions. (recipetips.com)
Use chicken broth and season with poultry seasoning, thyme, sage and/or rosemary. (spendwithpennies.com)
Remove excess fat leaving 4 Tbsp of fat plus juices and browned drippings in the pan. 1 Remove all but 1/4 cup of fat from pan: Remove the roast from the roasting pan. (simplyrecipes.com)
Combine ½ cup fat with ½ cup flour for each 3-4 cups liquid (broth or juices). (spendwithpennies.com)