Gravy is a delicious and versatile sauce that can be served with various dishes such as roast beef, mashed potatoes, and turkey. I have used this recipe since I learned to cook 30 years ago. Gravy, in my house, is essential to the roasted meat I make.
Meat drippings/broth (pork, beef, chicken, turkey)
Vegetable broth
Corn Starch
Water (cold)
Salt
Pepper
Pour meat drippings and vegetable broth into the pan set on medium heat—three parts meat drippings to 1 part vegetable broth. Meat drippings will vary depending on the type of meat and the size of the meat used.
Cook on medium until low simmer.
Combine cornstarch and cold water in a bowl, stirring until combined. 2 parts cornstarch to 1 part water.
Add cornstarch mixture, slowly stirring until a desired gravy consistency is reached. Turn heat to low, allowing gravy to thicken.
Add salt and pepper to taste.
This recipe can be used for beef, pork, chicken, or turkey. Allow meat to settle for 10 mins before slicing and adding juices to the gravy; if you do not have enough meat juice add broth appropriate with your meat type.