Adding sauce

Imagine how lonely meatloaf, turkey and pork chops would be without their significant other -- gravy. Gravy is a concoction made by mixing a liquid or meat drippings with a thickener, such as cornstarch, but you can also substitute a different thickening agent to create your gravy.

Combine onion powder, pepper and flour in a small bowl or a measuring cup and then set aside. Arrowroot, dried potato flakes or potato starch and tapioca are other thickening agents you can choose.

Pour broth into the saucepan and heat on medium until hot.

Melt butter in the skillet and cook until it is golden brown, taking care not to overcook.

Add broth to the melted butter, whisking vigorously as you pour. Ensure that your skillet is not non-stick as the whisk or utensil will scratch the coating.

Take 2 tbsp. of the flour mixture and add it to another small bowl or measuring cup, and then add enough of the broth mixture to make a paste.

Transfer the paste to the broth and whisk, thickening the gravy.

Add the remainder of the flour mixture, stirring continuously for about 15 to 20 minutes until the gravy reaches the desired thickness.


Mix meat drippings with the broth for a richer flavor.

If your gravy is too thick, add ¼ cup of broth to thin.