Cook the Gravy - tips

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If the mixture is a bit lumpy, you should wait about 5-10 minutes before adding it to the broth. Heat the broth over low heat and over medium heat when the butter-flour mixture is ready to add.

Add the butter-flour mixture to the broth and stir vigorously. Initially, the mixture will be a bit clumpy and not very nice. However, the mixture will then dissolve into the broth and thicken the broth.

Continue stirring while boiling. This will help the air circulate and the gravy to thicken faster.

Lower heat and wait for the gravy to thicken. Too much fire will cause the broth to boil, thicken too quickly and foam. So keep on low heat, stir gently while boiling, and check the consistency of the gravy. This should take about 10 minutes, so there's no need to rush.

Taste the gravy when you think it is thick enough. Take a teaspoon of the gravy to taste it and check if the consistency is desired.

Tasting. For gravies cooked this way (without roast fat or cream), add a pinch of salt and pepper or your favorite seasoning. Add seasonings slowly and taste them to avoid over-seasoning.

Note that the gravy is used to accompany other dishes. Therefore, if the broth is not strong enough, don't worry. The flavor of the gravy will be melded with the flavor of side dishes.

Method 2 of 3: Cooking Fat Free Roast Meat

Make roux (pronounced “roo”) sauce by cooking flour with butter until it is perfectly smooth. Then, the Roux is cooked with the cool broth until it is compared to form a rich gravy. The process for making Roux sauce is as follows:
- Cut 8 tablespoons (1/2 cup) of ‘'no,' 'salt butter into cubes (the salted butter will make the gravy salty). Then add the chopped butter into a medium-sized pot.
- Lightly turn on low heat and simmer until butter lather. Your butter starts to burn, meaning you've turned on the lighter too big.
- Place ½ cup white flour in a saucepan.
Stir well and continuously. At first, the mixture will not look delicious and lumpy, but gradually it will be smoother and more evenly blended. Continue to stir and heat the mixture under low heat to allow the air to circulate and the mixture to thicken.
- After about 6-12 minutes, the mixture will smell like baking in the oven. At this point, the dough is cooked and will not make the gravy taste like the dough anymore.
Pour 1 cup of broth into the pot. You can use chicken, beef, or vegetable stock broths. Keep stirring constantly while pouring the broth into the pot until the ingredients blend. Pour 1 cup of broth into the pot and continue stirring until the ingredients evenly blend. Repeat the process of pouring the broth into the saucepan until the resulting broth is thick and lump-free.
- The gravy must be thick. However, at this point, if the gravy looks a bit like soup then there's no need to worry as that is normal.
Put 1/3 cup of skim cream in a saucepan when the gravy is matching. Stir for 2-3 minutes and then use a spoon to check the consistency of the gravy. The gravy should stick to the back of the spoon and drip slowly. So the gravy is done.
Tasting. Although the gravy cooked this way does not require any extra seasoning, you can add salt and pepper to your taste. In addition, other spices are also popular such as:
- Ketchup
- Soy
- The coffee
- Street
- Mushroom soup cooked well
- Sour cream
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Method 3 of 3: Cooking Fatty Roast Meat Juices

Keep the roast fat. To cook gravy from roast fat, first keep the roast fat and the remaining meat on the pan (usually chicken, beef or duck). The roast fat gives a great flavor to gravy that other broths cannot make.
- Place roasted fat in a bowl with a wide mouth. Use a wide mouth bowl to make it easier to separate the fat from the roast.
Liposuction. Allow the fat to settle for about 1-2 minutes for the fat to float. Then, remove the fat with a spoon and place it in a measuring cup. This fat may not look delicious, but will give the gravy a delicious taste.
- Measure the amount of fat extracted to use with the same amount of flour. Usually, the amount of salvaged fat needs to be 1/4 cup full.
- Keep all the fat-free roast fat for use in the next steps.
Put fat and flour in a 1: 1 ratio into the pot. Pour fat from a measuring cup into a large saucepan and heat over medium heat. Then, pour the same amount of flour into the pot (1/4 cup flour if using 1/4 cup fat).
- If you want to cook a lot of gravy and don't have enough roast fat, you can use more butter. Put butter in a pan and cook until butter is melted, then add flour (the amount of flour should be the same as the butter).
- If you don't have flour, you can use cornstarch instead.
Mix fat and flour together. Stir with a wooden spoon until the fat and flour thickens and turns a slightly brownish color like butter. This step usually takes a few minutes and you need to take care not to let the mixture burn.
- A scorched portion of the mixture at the bottom of the pot means you overheat. Ideally, stir and simmer over low heat so that the mixture does not burn.
Fill up the broth. Pour all the fat-free roast fat into the saucepan and stir together with the flour / fat mixture. Stir until the entire mixture is smooth and thick like gravy.
- If the amount of roast fat is not enough to cook the desired amount of broth, you can add canned broth. Use the broth made from the same meat used as the side dish. For example, use beef broth if served with a beef dish or chicken broth if served with a chicken dish.
Tasting. When cooked with the roast fat, the gravy will definitely taste good. However, you can add a little salt, pepper or cream (sour cream or cream), tomato sauce, soy sauce or coffee (for beef broth), depending on your preference.
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Advice

If you are cooking broth from cornstarch, stir the cornstarch in cold water before adding it to the broth (still use the meat on the pan and the roast fat). Should stir until the cornstarch is completely dissolved before pouring into the broth.
For the remaining broth, you can pour it into a jug, then pour it over some water or milk and cover it to preserve.
If you have time, you can bake bones in an oven at 200 degrees C so that the bones turn brown. Then add the bones to the broth to "take away the brown outside the bones" and add a richer flavor to the gravy.
If the broth thickens over time, you can add a little bit of coarse flour and butter to speed it up. Although the finished gravy will not taste as good as expected, it will be better than broth cooked using other methods.