Gravy
You can make your gravy right in the roasting pan after removing the meat and vegetables if your roasting pan is compatible with your stove top. The key to measuring the cornstarch is to use 1 tablespoon per cup of liquid.
Prep Time
2minutes
Cook Time
5minutes
Prep Time
2minutes
Cook Time
5minutes
Ingredients
Instructions
  1. Pour pan drippings into a measuring cup and note the reading. (Mine was 1 1/2 cups here.) Return to pan and bring to a boil, stirring occasionally.
  2. Meanwhile, measure some cold water into the measuring cup. (If the measuring cup is still warm, give it a rinse with cold water and discard it to cool the cup before adding the cold water that you will use.) It’s easiest to calculate the amount of cornstarch you need if your total liquid is an even number of cups. (Since I had 1 1/2 cups of drippings, I used an even 1/2 cup cold liquid for a total of 2 cups. Therefore, I would us 2 Tbsp cornstarch in this case.) Whisk the cornstarch and Spike thoroughly into the cold water so that it is smooth. (Using cold water and mixing thoroughly at this point are the keys to avoiding lumps in your gravy.)
  3. Pour the cornstarch mixture into the boiling drippings, stirring constantly. Your gravy will thicken immediately. Turn down the heat and let it sit on low until you are ready to use it, stirring occasionally.