I am a gravy moron. I can't make it. My mother has taught me how on numerous occassions, but I just can't get it right. I can make roast--delicious, tender, juicy roast--but not gravy. The main problem I have is that there is never enough drippings left from the roast/turkey/chicken to make the gravy. I know what to do with the drippings, but I just never seem to get them. So I am asking any readers for suggestions.
I made a roast Sunday for my in-laws. The meat, carrots, and potatoes turned out lovely. But not a tablespoon of juice was left in the bottom of the pan. So I desperately tried to make gravy from random things in my house. I used a glass of water, a can of Pepsi, a dash of worchestershire sauce, a few tablespoons of consumme soup, salt, and flour for thickening. It worked, but it was a little sweet. It didn't complement the meat the way gravy from the drippings does. So if anyone has any fabulous "from-scratch" gravy ideas or ideas on how to get more drippings from the meat, PLEASE SHARE!!!