etpm
Veteran Member
We have all run into this, you need gravy but don't have the drippings or whatever to make it. This is what I do: Brown some meat and or skin of the animal that you need to make the gravy for. The meat and or skin should be cooked in butter or olive oil or a mixture of both. For 2 cups of gravy you should brown about 4 tablespoons of the meat and or skin. It really needs to be well browned. Once that is done put it in a blender with some water, maybe 3/4 cup, and blend it until it is like thin soup. I have a Bullet blender that my wife bought. I thought that the thing was all hype but it is really good for this type of job. Now you need to decide if you are going to make a water based gravy or a cream or milk based gravy. So just do whichever. When it comes to adding the liquid add the stuff from the blender first. There won't be enough from the blender, of course, so just add whatever you need to until you have enough gravy. I am assuming you have already made a roux by cooking some flour and fat ( butter, oil, etc.) together and made sure it is at least light brown in color. And that you made the correct amount of roux. You may want to add more flavor with spices and such. If you want to use some bouillon I suggest you use the Better Than Bouillon stuff that comes in a jar and is a kind of paste. It does not come in cubes. It has a really good flavor and is also good for making soups and broths. I can't say anything about seasonings for beef gravy besides pepper. But for poultry gravies I suggest the poultry seasoning blend made by Spice Hunter. They make by far the best poultry seasoning blend I have ever tasted. In fact they oughta pay me for how many times I have recommended their poultry seasoning blend. Whatever. anyway, I have used the methods described above several times to make improvised gravy and have always received spontaneous compliments. So easy and so good. BTW, the Spice Hunter and Better That Bouillon stuff are both advertised as being organic. If you care.
Cheers,
Eric
Cheers,
Eric