Basic Gravy


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Use this recipe if you are ever need some gravy to pour over your chicken, turkey or beef. It is very simple and quick to make.

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  • 2 Tbs. browned flour*
  • 1 C. liquid (meat drippings or bouillon or both)

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Use 2 Tbs. of flour for each C. of liquid. Put half of the liquid in a jar and add the flour. Cover tightly and shake until mixture is smooth. Pour into a pan, add the remaining liquid. Bring to a simmer and cook for a few minutes, stirring constantly. Season to taste. Add gravy coloring, if desired

Yield: 1 C.

Note: For thick gravy, increase flour to 4 Tbs. for each C. of liquid. *Browned flour adds color and flavor to the gravy. To brown, spread flour in a shallow pan and cook over very low heat, stirring occasionally, until lightly colored.

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