-
- Whisk!...Whisk!!...Whisk!!! It makes a difference. If you don't have one...run out now and buy one!
- In a cup or a bowl mix several tablespoons of flour with 1/2 C of the stock, cold from the refrigerator. Use a whisk and make sure this mixture is absolutely smooth.
- Put the drippings and whatever amount of fat you want... zero to 1/2 C. depending on how much gravy you are making and how rich you want it. I add vegetable stock to the drippings and bring to a good solid simmer. In a nice thin even stream, add the cold flour/stock mixture to the pan. Use that whisk in a nice motion...too fast and it will encourage lumps.
- To control the thickness of the gravy: if it's to thin, have a standby of additional flour and cold water or white wine mixture; if it's too thick, add white wine or water or stock.
