Even without meat drippings, gravy can still be made from meat stock. The process in making gravy out of meat stock is similar in terms of using flour or cornstarch to thicken the stock.
Gravy is a sauce that is traditionally made from the juices that drip from meat while it is being roasted. The juice is seasoned with salt or pepper, and even colored or browned with food coloring or gravy browning. It is usually served to add flavor to roasted meat, mashed potatoes or rice.
In the absence of drippings, gravy can still be made from meat stock. The following is a simple recipe on how to make gravy from a stock:
- 2 cups of desired meat broth
- 1/4 cup all-purpose flour
- 2 teaspoons of chicken bouillon
- Dash of pepper
- Browning sauce, if desired
Step 1: Heat 1 1/2 cups of the broth, the chicken bouillon granules and pepper in a 1-quart heavy saucepan over a medium heat. Stir constantly until all of the bouillon granules have dissolved.
Step 2: In a bowl, mix the remaining broth and the flour with a whisk until the mixture is smooth.
Step 3: Pour the mixture into the saucepan while stirring.
Step 4: Allow to boil until thickened to the desired consistency. Add drops of browning sauce for a darker colored gravy.