Jul 26, 2012
Perfect Gravy Everytime!
Making gravy is definately one of the things that you can do or you can't do. There is no in between. I have always been able to make gravy without too much trouble, I learned pretty early on how to make it smooth and not lumpy. But, there is always room for improvement and I had one of those lightbulb moments the other day watching Trisha Yearwood's new cooking show on Food Network. She made the comment that gravy is a ratio of 4, 4, 2. Four tablespoons of oil, 4 tablespoons of flour, and 2 cups of liquid. Ta-da! It all falls into place now! Here is the link for the recipe Trisha Yearwood made for milk gravy. A tip that I will add; is to always, always use a whisk while stirring in the liquid to help with smoothing out any lumps. I hope this helps at least some people out there that have always struggled with making gravy!
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