The best gravy is the gravy made from the juices and fats that cook out of the meat. Gravy has traditionally been made by adding a thickening agent such as flour or corn startch and adding it in slowly ,stirring so it does not make a mass,lumpy gravy if you will. Chefs make a "rue" which is often flour and oil,theis rue is thick and solid and can be handled and pulled apart to add to the boiling juices of the meat,the "Rue' will dissolve very quickly because it is oil based and will stir in to form the gravy. Good gravy must be cooked...thye flour or corn startch must be coked into the meld to form the gravy,so boiling/simmering for a while makes better gravy. Salt and pepper are added for flavour. There are additives for gravy,for example a beef roast can have "OXO" added to make more gravy and enhance flavour. Oxo and "Bovril" are two such companies that make different flavoured additives,there are chicken/beef/pork...I often make gravy with cooking oil,beef boveril and some corn startch since gravy is fats,oil and startch or flour. There are good gravy mixes you can buy at the grocery store that you basically just add water to..all are good but making your own is much cheaper. the white gravy served on biscuits is really just what is called blanc sauce..not much flavour to it and usually not flavoured with meat juices. I will make gravy for a meatloaf,or just to have on potatoes and cold cuts..not hard to make from scratch..
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Today's Featured Article - Women and Tractors - More Views From the Farmer's Wife - by Teri Burkholder. The top ten reasons why the judges wouldn't let you participate in the stock antique tractor pull: Hey, this is stock! It came with that V8 in it! That "R" on my tires stands for "really old" not radial! Blue gas? We thought it was a pretty color! What wire hooked to my throttle?
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