When my husband and I first married, I made gravy from the powdered packet sold at the grocery store. To me, that was homemade. After all, I had to open the packet, mix it with water, and cook it ...

For many of us, our favorite comfort foods are covered in gravy—specifically white gravy. This creamy sauce is a must on many southern dishes like chicken-fried steak and biscuits with sausage ...

Can you break that down for me? A classic gravy starts with drippings, the rendered fat and juices that accumulate in the bottom of the roasting pan as meat cooks in the oven. Technically, you ...

Ingredients 4 tbsp. butter or shortening 5 tbsp. flour 1/4 tsp. sage (optional) 1/4 tsp. garlic powder 1/4 tsp. black pepper 1 beef stock cube 1 chicken stock cube 2 cups water Method Boil the ...

Add the tomato and tomato paste and cook, stirring, until the tomato softens slightly, 5 minutes. Add the milk and broth and bring to a boil, stirring until slightly thickened, 3 minutes.

5. Make the white gravy: Pour off the frying oil through a fine-mesh strainer set inside a heatproof bowl or measuring cup. Remove any large pieces of breading that may be left in the skillet.

Revealing the secret, Nagi writes: "The secret ingredient that makes this gravy better is to use both chicken AND beef stock cubes (bouillon cubes). READ MORE: The easy Millie's Cookies 'dupe ...

“Make-ahead gravy” may not have been in your vocabulary pre-2020, but thanks to this pandemic and, for many of us, the inability to travel this holiday season, we have much more time on our ...