However, if you have a gluten allergy or prefer to use cornstarch, see the section below. Flour - As far as flour goes, it's best if you stick to all-purpose flour for this recipe.If you only have salted butter on hand, leave the salt out of the recipe and rather add it to taste at the end. Fat - This recipe was developed with butter, but if you have pan drippings handy - by all means - use them! Both butter and/or pan drippings add a great deal of flavor to Homemade Gravy.You may need to add a touch more seasoning in order to compensate for the extra liquid added to the mix. Continue doing this until you’ve reached the desired consistency. Then, add a tiny splash, about 1 tablespoon at a time, to the saucepan, stirring after each addition. Warm up to ⅓ cup of broth to room temperature in the microwave. Gravy too thick for your liking? No problem - we've got a fix for that too. Then, add the flour mix to the saucepan, whisk well, and allow the mixture to simmer for about 3-5 minutes. Once your butter is melted, stir in 1 tablespoon of flour until the two are well-combined. Cover it with plastic wrap to avoid any messes! Then, microwave it just until melted, about 10-15 seconds. If your Homemade Gravy turns out too thin for your liking, here’s what to do: place one tablespoon of butter in a small microwave-safe bowl. If you mix up your measurements somewhere along the lines, or just prefer a different consistency when it comes to Homemade Gravy, don't worry - there's a fix for all of it. You've officially reached the perfect consistency! Your gravy is ready when you can dip a wooden spoon in it, pull out the spoon, run your finger down the center, and the line remains visible.
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