Gravy Gravy and More Gravy

Gravy: What’s Not to Love? Delicious Tips for the Perfect Sauce

Who doesn’t love a good gravy? I’ll admit, as a picky eater in my childhood days, gravy wasn’t exactly on my list of favorites. But oh, how times have changed! These days, I’ll take any excuse to whip up a batch and drizzle it over just about anything. I especially love it on an open faced sandwich and Salisbury Steak! Well, then there is a generous serving over mashed potatoes.

The Moment I Fell in Love with Gravy

My love affair with gravy began in the most unexpected way. Growing up in a strict household, good manners were non-negotiable—thanks, Mom and Dad! So when I was invited to dinner at a friend’s house and pan dripping gravy was on the menu, I knew I had to give it a try, even if it wasn’t my go-to. Well, let me tell you, one bite and I was hooked! The rich, savory flavor had my taste buds doing a happy dance, and I found myself going back for seconds. That’s how my gravy journey began!

Not Every Gravy is as Good as Mom’s—Some are Even Better!

Now, don’t get me wrong, my mom is an amazing cook. But gravy wasn’t exactly her specialty. So, I had to learn the art of pan dripping gravy on my own. And while I know what you’re thinking—, gravy made from drippings is delicious, but isn’t it a bit heavy on the fat? You’re absolutely right! But I’ve got a few tricks up my sleeve to lighten it up without sacrificing flavor.

plate of shreded tri tip with gravy you can't help but love

Tips for Reducing Fat in Pan Dripping Gravy

Fat Separator: Pour your drippings into a fat separator cup and let the fat rise to the top. Then, just pour off the flavorful juice underneath.

Chill in the Freezer: Another method is to pour the drippings into a measuring cup and pop it into the freezer for a few minutes. The fat will solidify on top, making it easy to scoop off.

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Homemade vs. Pre-Packaged Gravy: The Great Debate

Pre-packaged gravy can be a lifesaver in a pinch—no judgment here! But whenever I can, I prefer to make my own from scratch. This allows me to get a little creative adding thinly sliced onions and garlic. Sure, it takes a bit more time, but it’s worth it to avoid all those additives and preservatives. Plus, nothing beats the taste of homemade pan dripping gravy.

Curious to see how we use gravy in our kitchen? Check out our posts on Easy Beef Recipes, Hashbrown Casserole and Salisbury Steak, and Pot Roast and Risotto.

plate filled with delicious open faced tri tip sandwich, mashed potatoes and gravy you'll love, and sauted zucchini

Gravy-Making Tips You’ll Want to Remember

Ready to make your own gravy? Here are some helpful tips to get you started:

Brown Your Flour: Always cook your flour in the pan drippings until it’s golden. This step is crucial for removing any raw flour taste.

Avoid Lumps: Add a pinch of salt to your flour and mix well before browning. This little trick helps prevent lumps in your gravy.

Darken Light Gravy: If your gravy is too light, stir in a teaspoon of hot instant coffee for a richer color.

open faced tri tip sandwich with mashed potatoes and gravy that's fix perfecly

Fix Over-Salted Gravy: Accidentally added too much salt? Don’t worry—just add a pinch of brown sugar (up to 1/4 teaspoon) to balance it out.

Ratio Rule: The key to perfect gravy is using equal parts fat and flour. For example, if you’re using 1 tablespoon of fat, mix it with 1 tablespoon of flour.

Fix Separated Gravy: If your gravy starts to separate, add a pinch (or two) of baking soda and whisk it vigorously. It should come back together nicely.

Gravy, Gravy, and More Gravy!

After reading this post, I hope you’re feeling a bit more confident about making your own gravy. Remember, practice makes perfect, and with each batch, you’ll only get better. So go ahead—get cooking and enjoy the delicious results!