Water from boiled vegetables-potatoes, carrots etc
Corn starch
Instructions
Cooking Instructions
Leave meat drippings in roasting pan and add some of the
vegetable water to pan. Heat this mixture to boiling. Stir to loosen
any caramelized drippings as this will give gravy color.
Mix 1 tbsp. of cornstarch to 1/2 cup of cold water and stir well. Add
this mixture to the drippings gradually, stirring constantly until
desired thickness is obtained. Boil while stirring, for about 5
minutes. If it becomes too thick, thin out with remaining vegetable
stock or water. Add salt and pepper to taste. Enjoy!
Joan has been making the gravy at every special occasion that we have had for over 30 years.
She can make it 'stretch' no matter how little juice there is-and yet it never tastes floury or
watery. She is helped in her culinary excellence by her mother-in-law's famous turkey
roasting pan-- a wedding present for the war-bride, Anne Stickney over 60 years ago. Joan,
Christine, Beverley, Marjorie and their families are forever grateful that Anne saw fit to donate
the pan to us. Gravy and turkey would not be the same without the patina of age--and love.
The recent need to go 'gluten free' for a various member of our happy band has meant a
change to corn starch in the gravy--but undaunted, Joan has perfected the quantities and still
produces the richest-looking, tastiest gravy ever.
Originally Submitted
1/12/2013
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