TN Donna

I am from Tennessee and when I make gravy for dressing I make it thinner as the dressing will soak most of it up. If I am making gravy to serve with potatoes or meat I make it thicker like the picture on the can. It is just personal choice I guess. I make what the family eats as I do not use the gravy personally.

amma

My family and friends are all mixed... some making it almost watery thin, others exceptionally thick... Some are from the North and others from the south... doesn't seem to be a rhyme nor reason as to their choices LOL :D:D:D

sewTinker

One easy way to make it is to get your pan juices hot and bubbly (in a sauce pan, or in the roasting pan if you prefer). Take a coffee mug and drop a handful of Wondra Flour into it. Add Cold tap water about 3/4 full and stir. Pour this gradually into your pan juices and stir, stir, stir. Cook until it is the thickness you prefer. Then add a splash of Sweet Vermouth to the gravy, along with salt & pepper. Sweet Vermouth enhances many things for me, including spaghetti sauce. The cooking will boil away the alcohol, leaving only the delicious flavor.

clem55

When I make gravy for roast or turkey, I use corn starch to thicken. I drain grease from pan, return any broth to pan. Put a couple heaping tablespoons of corn starch in a cup, add water and stir. Dump in pan, and then I add more liquid as I stir with a whisk. Once it starts bubbling, it gets a pretty clear color and will thicken. I add the liquid until it is the way we like it, medium thickness. For milk gravy, I leave about two or three tablesppons of grease and brown bitys in the pan, stir in a couple heaping spoons of flour, add milk, stir with a whisk,until bubbling, and add small amounts of milk or water to thin it to the right consistency. I think using the whisk is what really cuts down on any lumps, and constant stirring. . I've never had lumpy gravy , and my roast gravy is to die for!!LOL

KatFish

Me too.

grammiepamie

Thank you kind ladies. I'm going to try all these tips and see what I can come up with. I will keep you posted. Thank you again for your kind help!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Pinkiris

I'm in the Midwest, and have always made/liked my gravy medium thickness. My Mom used to always thicken the pan drippings with flour, but I've taken to using cornstarch lately. I put about 3 tablespoons of water in a jar and add a like amount of cornstarch. Shake like crazy and pour into boiling liquid. I like to whisk it in. Lower heat and let the mixture cook for a couple of minutes to cook out the flour/cornstarch flavor. Stir occasionally until ready to serve. Never get lumps if the thickener/water mix is shaken enough! Always taste for seasonings.

Sometimes, I add a dash of Kitchen Bouquet if the gravy isn't as dark as I would like it to be.

Sue :thumbup:

2manyprojects

PA...thick (and real)

Darlene

I am from the Midwest and have to agree with sewgull. I like mine medium but things like dried beef or sausage gravy should be a little thicker.

dewie45

I like all kinds of gravy, thick, medium and thin, flour or cornstarch, white(milk) or just broth. It all seems to depend on the meat and how I feel about it that day. I do make turkey gravy with the broth and a little milk thickened with some flour, not too much. The only thing that must be there is a little saltiness. Salt free gravy is paste!