- Drippings from roasted chicken/turkey/beef/pork (If you did not make a roast and do not have drippings, use 2-3 bouillon cubes – either chicken or beef)
- Salt, pepper, garlic powder, onion powder
- 3-4 cups of water (if you’ve made mashed potatoes or any other vegetable cooked in water, you may use the water you cooked the potatoes or vegetables in once the vegetables are cooked)
- 1 tsp to 1 Tbl Gravy Master if you are in need of a bit of color
- 3-4 Tbl cornstarch or flour/1/2 to 3/4 cup water
- Use the pan with the drippings that you cooked the meat/chicken/turkey in. (*If you have no roast drippings, see note below.)
- Heat it on top of the stove until the drippings are sizzling.
- Add water or vegetable water and stir to get everything stuck on the bottom loose.
- Add salt, pepper, garlic, and onion powder being careful not to add too much salt if you’ve added salted vegetable water. Stir well.
- In a coffee cup add flour or cornstarch and 1/2 to 3/4 cup of water and mix well to make a creamy mixture.
- When gravy drippings and water are boiling, stir in cornstarch or flour mixture with a whisk. The gravy will thicken within a minute or two. If necessary make more cornstarch or flour and water and add it again.
- If you are looking for a richer, brown color, you may add some gravy master.
NOTE: If you don’t have a roast/drippings you can make an easy gravy by making a few cups bouillion bringing it to a bowl and adding garlic/onion powder and black pepper, then thicken with cornstarch or flour mixture.