How to make gravy from scratch
In the video I make gravy using the pan drippings left from roasting a small turkey. When I roast meat, I add 2 to 4 cups of water to the pan and cover the roaster pan with its lid. This builds ups a bit of steam inside the pan and prevents the meat from drying out during roasting. When I take the meat out there remains the drippings which is a combination of meat juices and fat, plus the water left from the roasting process.
While in the video I am cooking on my wood cookstove, which gives me an even heat across the bottom of the roaster, you could certainly put your roaster on your electric or gas range. You could also transfer the meat drippings to a heavy bottom saucepan is you find that easier.
How to make gravy:
Meat/pan drippings (still hot from the oven)
1/2 cup tapioca starch (gluten-free) or 1/2 cup all-purpose flour or 1/2 cup of organic corn flour
2 cups of cold water
You’ll need a hand whisk to stir in the starch. Some people use a fork, but the longer handle of a whisk is easier on your wrists and hands.
You can use this basic recipe with any roasted meat — ham, roast beef, chicken. If you just want the gravy and don’t want roasted meat you can use any clear consomme as your base. If you start with cold consomme, use it in place of the 2 cups of water in this recipe and add a bit of butter or coconut oil to the pan and melt it first. Then whisk in your liquid and starch blend just as on the video.
Commercial gravy packet mixes are basically favour cubes like oxo, that are high in salt and high in MSG (flavour enhancer), a bit of fat, plus a starch. You add the liquid.
Vegetarian version: How to make gravy
Saute vegetables – onions, garlic, mushrooms or roast vegetables in coconut oil.
Remove vegetables from the pan, and using the left over oil and juices use the same recipe above. You will make a vegetarian gravy.
You can also caramelize onions or garlic and use the pan drippings from this in the place of the turkey drippings.