# Is this gravy going to work, or should I give up? **URL:** \ **Category:** Cafe Society\ **Created:** [April 20, 2016, 10:30pm UTC](https://boards.straightdope.com/t/is-this-gravy-going-to-work-or-should-i-give-up/752761 "2016-04-20T22:30:29Z")\ **Posts on this page:** 5\ **Page:** 2
**Author:** ![Little\_Nemo](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/little_nemo/32/3120_2.png) [@Little\_Nemo](https://boards.straightdope.com/u/Little_Nemo)\ **Post date:** [April 21, 2016, 4:16am UTC](https://boards.straightdope.com/t/is-this-gravy-going-to-work-or-should-i-give-up/752761/21 "2016-04-21T04:16:32Z")
As others have said, a cup of flour is way too much for gravy. But you might still be able to turn this into a yorkshire pudding. ---
**Author:** ![Chefguy](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/chefguy/32/138_2.png) [@Chefguy](https://boards.straightdope.com/u/Chefguy)\ **Post date:** [April 21, 2016, 2:08pm UTC](https://boards.straightdope.com/t/is-this-gravy-going-to-work-or-should-i-give-up/752761/22 "2016-04-21T14:08:19Z")
> [@Little\_Nemo](#): > > As others have said, a cup of flour is way too much for gravy. But you might still be able to turn this into a yorkshire pudding. That would depend on how much gravy you wish to make. The general rule of thumb is equal parts flour to fat. So for a cup of flour, you would need a cup of fat. You would also, of course, need a huge pot to make it in and a whole lot of liquid. I didn’t understand any of this the first time I made gravy (nobody told me not to use ALL of the turkey fat) and ended up with a huge amount of spackle. 😃 ---
**Author:** ![Johnny\_L.A](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/johnny_l.a/32/1084_2.png) [@Johnny\_L.A](https://boards.straightdope.com/u/Johnny_L.A)\ **Post date:** [April 21, 2016, 2:10pm UTC](https://boards.straightdope.com/t/is-this-gravy-going-to-work-or-should-i-give-up/752761/23 "2016-04-21T14:10:49Z")
> [@Little\_Nemo](#): > > But you might still be able to turn this into a yorkshire pudding. Not the way I make it: A cup of flour, a cup of milk, two eggs, and a little salt, with beef drippings for cooking it in. ---
**Author:** ![Elemenopy](https://avatars.discourse-cdn.com/v4/letter/e/b5e925/32.png) [@Elemenopy](https://boards.straightdope.com/u/Elemenopy)\ **Post date:** [April 23, 2016, 7:29pm UTC](https://boards.straightdope.com/t/is-this-gravy-going-to-work-or-should-i-give-up/752761/24 "2016-04-23T19:29:18Z")
I try to keep a few kinds of stock powder or concentrate around in case my sauce is lackluster or I don’t have enough drippings. Bovril is good, so is Better than Bouillon, but I really like Minor’s. Make a bouillon\* of the stock powder in a small saucepan (or in the roasting pan you are deglazing)–50/50 water to wine is great. In the next pan, make a light to cafe au lait roux–I don’t really measure, but maybe 1/3 cup oil with a nice blob of butter, and a handful of flour. Combine slowly with a whisk. \*A pinch of thyme or tarragon, or a bay leaf, or a stick of rosemary in the stock will perk it up. If you don’t add any wine, put a squeeze of lemon juice or wine vinegar in the stock. That’s about it. I’m kind of resident saucier in my family… ---
**Author:** ![Tangent](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/tangent/32/3098_2.png) [@Tangent](https://boards.straightdope.com/u/Tangent)\ **Post date:** [April 24, 2016, 12:50am UTC](https://boards.straightdope.com/t/is-this-gravy-going-to-work-or-should-i-give-up/752761/25 "2016-04-24T00:50:24Z")
> [@Snarky\_Kong](#): > > [https://www.youtube.com/watch?v=jBC-9WmQsm0](https://www.youtube.com/watch?v=jBC-9WmQsm0) 😃 Hot Pie for the win! I award you one internets. [Previous page](https://boards.straightdope.com/t/is-this-gravy-going-to-work-or-should-i-give-up/752761.md?page=1)