Making Gravy is Gravy, Since Aunt Pearl Taught Me

I was past 40 years old before I learned to make gravy !!  Oh, I tried, prior to my game changer lesson from Aunt Pearl, but until she taught me how, I was never successful.

Aunt Pearl came to visit me (7 hours away) to see my son perform in a high school play. She was 80 years old then. I told her I couldn't make gravy, and asked her to help me.  She showed me how, and talked me through it.  Since then, I am quite the gravy making expert, yet still the process quite mystifies  me.  I always ew and aw when my gravy is forming, and declare it a miracle, because I really don't understand it.......... So little oil, butter or grease, and so little flour, and so much milk, and so much delicious thick gravy is rendered !!

I will try to share Aunt Pearl's helpful hints:

I like to put a thin layer of fat in the bottom of my cast iron frying pan, with my electric stove on medium until all is hot enough to make a sprinkling of white flour fizzle.  

Then have your milk and flour out, ready to access quickly.  Hm, that is interesting.  I did not realize until now when I look back on the pictures, that I used FAT FREE on this day.  I used canned milk because we live 50 miles from good shopping, and my refrigerator was OUT of milk.  FYI, it actually tasted really good.

I like to put about a spoon of white flour into the frying pan in a fast even sprinkle and then lightning speed like, have your spatula and begin to stir it around and blend evenly.

 Before it gets too thick and clumpy, when it still looks slightly wet versus clumpy, add your liquid slowly so that it does not become too thin, while you are  frantically stirring  to blend with your spatula again.  You will see it quickly thickening again, and thus begins your fun balancing game, where the object is to not let it get too thick, or too thin.  This is somewhere how I had always messed up before.  Aunt Pearl said, "Be sure your pan is hot enough for the liquid to dissolve the flour when  you pour it in."

If it is looking just about right, something else I will do is mix a couple spoons of flour in a jar of milk and vigorously SHAKE SHAKE SHAKE until frothy and all flour is dissolved again.  Then pour it in to the bubbly gravy slowly, while stirring with the spatula to again mix and prevent clumps.  Yes, if you see any tiny clumps, usually you can smash and break up to dissolvable...

Add your salt and pepper. Simmer it and give it love, until it is just the right texture and thickness. Keep in mind that as it simmers, it will thicken.  Enjoy it your favorite way!

On this day, we served it on top of our ground turkey, rice and green pea hash, using up what was around.  Everyone should have an encourager like my daughter.  She says she likes these home-cooked meals better than eating out!

We are very good at SIMPLE around here, and since Aunt Pearl gave me a lesson, I can make GRAVY!  Yippee !!