Bulldog gravy is very simple gravy: just fat, flour, and liquid. The fat comes from pan drippings left in a skillet after ...

Maybe the lumps remind you of home, but if you like your gravy to flow like smooth jazz, here's how to keep those ...

Fat - Fat is the first ingredient needed to make homemade gravy and the first part of making a roux. A roux is a 50/50 mixture of fat and flour that thickens soups, sauces, and gravy.

In a medium saute pan or pot over medium heat, heat the turkey fat. Add the flour, whisking it with the fat, and cook for 2 minutes. Add the hot stock or broth, whisking to combine.

After simmering, she seasons her gravy with salt and pepper. Whether you strain your gravy is "up to you," she says. Hillier, on the other hand, is more of a flour slurry girl.

Roux is simply butter or oil cooked with flour. It's used for thickening sauces, and it's what makes this gravy silky-smooth. Melt 1/3 cup unsalted butter in a small skillet over medium heat.

How to Make a Roux: For 1 cup of sauce, melt 2 tablespoons butter or oil in a saucepan then stir in 2 tablespoons flour. Cook, whisking constantly, about 1 minute.

We'll show you how to thicken gravy using flour, cornstarch and gluten-free alternatives like arrowroot, tapioca and potato starch. The post How to Thicken Gravy appeared first on Taste of Home.

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