First butter second is flour & then the liquid

Flour. It's been my experience that corn starch breaks down after a day or two leaving a thin gravy behind. If the gravy is lacking flavor, I add herbs (which ones depends on the what type of gravy) and maybe a bouillon cube or two. Watch the salt if using bouillon though. Oh, and I make a roux with the flour before adding the drippings/liquid.

I use flour. I sprinkle it on top of the drippings and let it sit for about 60 seconds to absorb whatever fat is on top and then whisk it in.

flour roux for white gravy, corn starch for brown/dripping gravies.

Wondra flour only. Not regular flour. I find it mixes in really well, never have lumps.

blfenton, you might be happier with the result if you would cook the flour first (as in a roux, as mentioned) before adding it to gravy. Otherwise, it imparts an uncooked flour taste.

Gravy flour. Woody makes the gravy here and he covers a chunk of butter with the very fine flour and browns it and then adds liquid to make the gravy.

I do that if I'm making a sauce (eg a cheese or white sauce) but never thought of doing it with my gravy. I just use the same pan that I cooked the roast or turkey to make the gravy so then I get all the drippings. Sometimes I do strain the drippings. I'll have to think about that.

Actually, sometimes I do wind up making a roux. I thicken the drippings, make the roux and then add the liquid. I will have to pay more attention to this.

I love this separator, it's got the pan drippings. It went into the turkey gravy along with some broth. Not the fat on the left

I always use flour for gravy. I use cornstarch for thickening savoury sauces.

I'm going to try some of the methods mentioned. I always make my gravy like Mom did and I loved hers. Flour and a bit of water mixed in a jar, then stirred into the roasting pan. Cook until reduced.

I see cooks on tv just sprinkle flour on top, and I tried it once, but it got lumpy, so I never tried it again.

I think a gravy separator would be a good idea. Mom had a plastic one that it cracked the first time we put hot drippings in it. They're probably much improved now.

Jasdip, that's how my mom made gravy and how I do it. I add flour and cold water to a jar and shake, make it to the consistancy you want the gravy. Wisk it into the hot, simmering liquid.

Marilyn, I've read many of your comments, I have a feeling you are a tremendously good cook and baker.

I use Wondra flour and put it in the oven to brown while the turkey is roasting.

I also buy turkey wings and necks to roast until really brown to make stock to go with the pan drippings. I do this a day or two before .

Good idea, Carol. I like to roast fresh turkeys, but there is such a quantity of drippings and juices that there are no little brown bits to make the gravy really flavorful.

Depends on what gravy I'm making. I use flour for milk gravies, and cornstarch for broth gravies. That's what my mother did, so that's what I do. Using flour to thicken the gravy for a nice beef roast just totally ruins it, for my tastes. And yes, I do know to 'cook' the flour before adding it to any liquid.

Rusty

Yes, flour for fried chicken gravy or sausage gravy. I use corn starch for my turkey and for my rump roast. They are both very flavorful and make great gravies. For the chicken or sausage, flour put right in the frying pan and cooked and stirred and then the milk added. For the turkey or beef the corn starch is put in some cold water and mixed well and dumped into the broth and stirred until thick. Those may have some Kitchen Bouquet added at the end if I have it.

Sue

Flour and the water from my potatoes

Usually a flour/water mix, shaken up in a mason jar. Have gone the roux route, but that involves another pot/pan. I like corn starch as a thickener but when reheated the thickness seems to be gone. For T-day, my grandmother always had a pot simmering on back burner with all the "presents" from inside the bird. That liquid was added to moisten stuffing that didn't fit IN the bird and as liquid for gravy, as needed.

For beef/pork gravy, I take a different tack. Almost always cook either of those to DEATH. Think trick to good beef gravy is to almost "burn" it... let pan get as close to completely dry before adding more liquid to deglaze. Not a fan of deglazing with anything other than water or stock (no wine) cuz I want the beef flavor only.

For a good deep broth from say a beef chuck roast I always brown it first on both sides in my cast iron dutch oven than deglaze it with broth, add a bit of water and in the oven it goes.

Klseiverd, I know exactly what you mean which is why I brown it first. or should I say almost burn it first lol

I've started trying to use arrowroot instead to keep some gluten out, especially when celiac friends or relatives are involved. One of my favorite gravies is still the basic 3 condiment gravy. So simple and can make it anytime. Doesn't have the drippings but they can be added if desired.

Arrowroot is good. Sometimes, mashed potatoes can be used to thicken gravies and soups too. As will powdered mashed potatoes (an otherwise dreadful product).