Grandma's Gravy Recipe Recipe - Allrecipes.com
Grandma's Gravy Recipe
  • READY IN 15 mins

Grandma's Gravy Recipe

Recipe by  

"Whether you are roasting a bird, or just making mashed potatoes, this easy gravy recipe will make your meal a success."

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Original recipe makes 2 cups Change Servings
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Directions

  1. In large saucepan melt butter. Whisk in flour until no lumps remain. Cook and stir over medium heat for 1-2 minutes until bubbly and lightly browned. Add prepared bouillon all at once to the flour mixture. Cook and stir constantly over medium heat until thickened and bubbly. Cook and stir for an additional minute. Season to taste with salt and pepper. Serve with roasted poultry or pork.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 10 mins
  • READY IN 15 mins

Footnotes

  • If roasting a holiday bird, simply follow the below directions:
  • Remove prepared turkey from roaster and transfer to a serving platter.
  • Carefully pour the pan drippings into a large measuring cup (scraping any browned bits into the cup).
  • Skim and reserve the fat from the drippings. to do this, simply tip the measuring cup slightly and spoon off the oily liquid or fat that rises to the top.
  • Pour 1/4 cup of the fat into a medium saucepan. Stir or whisk in 1/4 cup all-purpose flour.
  • Add enough prepared HERB-OX® Bouillon to the remaining drippings in the measuring cup to equal 2 cups. Add all at once to the flour mixture in the saucepan. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Season to taste with salt and pepper.
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Reviews More Reviews

Most Helpful Positive Review
Oct 13, 2004

Quick and easy! I substituted beef bouillon and it turned out great. It was just what we needed to save our overcooked brisket. We turned it in to excelent pulled beef sandwiches.

 
Most Helpful Critical Review
Nov 27, 2005

I had never made gravy before, and I would not be cooking a piece of meat the use the fat from that, so this seemed like the best alternative for an inexperienced gravy maker. However, we thought the bouillon made the gravy taste like chicken top ramen. Other reviewers used beef bouillon; maybe that's the way to go?

 

14 Ratings

Apr 11, 2004

Turned out pretty nice.I needed some gravy in a hurry and did not know how to make it from scratch. Helped me alot. Thanks

 
Feb 20, 2009

SOOOO EASY!!!! i used beef bouillon instead of chicken but 3 cubes is WAY too much so i had to use 1 1/2 cubes and it was perfect..seasoned with pepper over mashed potatoes very good!

 
Jun 12, 2005

I've used this gravy recipe a lot since discovering it! No more worries if I forget to buy the canned gravies! I've used chicken & beef bouillon...DELICIOUS and EASY!

 
Sep 29, 2009

I whipped this up tonight as a last minute fix for some pork chops and potatoes. This was easy to make, I had everything already needed for it... I used 2 cubes of beef bouillon It tasted pretty flavorful to me, though I bet 2.5 cubes would be good too.

 
Mar 29, 2007

If you are looking for a quick, tastey, and easy recipe-THIS IS IT! I have made this many times. I actually feel like I am good at making gravy now and vary from this recipe sometimes and add a spice or two here and there-depending on the meal. Good with beef and chicken. I highly recommend this recipe.

 
Nov 06, 2005

I have always been bad with gravy and this recipe actually turned out pretty good. I think its a great base to start, if you are bad at gravy try this.

 

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Nutrition

  • Calories
  • 67 kcal
  • 3%
  • Carbohydrates
  • 3 g
  • < 1%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 5.8 g
  • 9%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 0.5 g
  • < 1%
  • Sodium
  • 455 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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