The Ultimate Comfort Brunch! Hey there, Jason Griffith here! There are some mornings when you just crave something hearty, ...

Sausage gravy and red eye gravy are two iconic dish toppers with their own history and flavors. Here are the differences ...

4. In the same skillet, melt 2 tablespoons of butter over medium heat. Add the shallots and cook, stirring with a large metal spoon and scraping up the browned bits on the bottom of the pan, until ...

Brown Gravy This stock-based gravy, sometimes called pan gravy, can be made using the drippings from different kinds of meat.

This simple pan gravy is the perfect addition to a steak dinner. Starting with the savory flavors left in the pan after searing your steak, you’ll create a roux and whisk in beef stock for a ...

Pour pan drippings into a 4-cup measuring cup and skim off 1/2 cup of the fat (the clear oily liquid) that rises to the top. Pour the 1/2 cup fat into a saucepan and whisk in flour.

Simmer for 2 minutes. This makes a thin gravy. If you want a thicker gravy, mix 2 more teaspoons of starch with 1 tablespoon cold water and whisk it in (you'll need to simmer again for 2 minutes). 5.