Making gravy from scratch is one of my favorite things to do. I love the idea of taking a flavor that’s derived from the meat you’re cooking, adding some seasoning and making something that’s similar but complementary to the whole meal. I’ve been making gravies since my first cooking job as a teenager, and I’ll tell you right now – you’re going to make some truly awful gravies at some point (at least I did). Hopefully this little guide will help steer you in the right direction.
Gravy is simply the combination of two elements: flavor and thickener. Let’s start with flavor.