Tell us how you make it, say, for a roast turkey.
My grandmother was a great cook, and I watched and remembered many things, but I never figured out gravy.
I use the pan that the drippings are in if I can. I try to take out as much oil or fat as I can till there’s just a little bit left. Add water and bring the pan drippings to a boil. Get all that fond pulled together. I use a few spoonfuls of corn starch that I put into a small bowl and add water to make it look like whole milk consistency. I furiously stir in the corn starch water while the pan drippings are working their magic. Add salt and pepper to taste. Sometimes I need a lot of salt, other times not much. Pepper gives it something that it needs. Once in a while I will add herbs, but not usually.
It is probably years of watching my Mama and Grandma make great gravy that I learned how to do it. It’s an eyeball kind of thing. I don’t have specific measurements for any of those, but if you get the corn starch and water mixture to the consistency of milk first, it usually works out ok. Sometimes I have to quickly make up another batch of the corn starch while it’s cooking to get it right. Add more hot water if you get it too thick. It usually evens out in the end.
Great thread as usual! 2 years ago I made ina garten’s (barefoot contests) make ahead gravy base. It is amazingly delicious, easy, makes a lot & the red onion adds a very meaty flavor. When you finish roasting, I’ve made it with both roasted turkey & roasted chicken drippings, you just add the drippings into your ready made base & heat. It is foolproof & I always have extra which I decant into glass jars & freeze.
A thing I learned making it a 3rd time: instead of removing the onions I let them melt down into the base & the gravy was even richer & more delicious. This recipe is foolproof & on line.
My grandmother was a great cook, and I watched and remembered many things, but I never figured out gravy."
When my turkey is done I remove the fat and measure it according to how much gravy I want. I put back in even amounts of fat and flour, several tablespoons of each but accuracy is not important here... and cook to slightly brown the flour. Then I stir in turkey stock (simmered from gizzards and neck with celery, onion and carrot while the bird is cooking) and stir up the fond from the bottom of the pan. As you are cooking, the gravy will begin to thicken. Stir in milk to thin it to the consistency you like. The most important "secret"? Add a splash of black coffee.