Cream Gravy

Never in my life would I have imagined that people add milk or cream to gravy. I guess you learn something new everyday...I'll stick with stock though.

What kind of cream are you using? This is just my opinion, but some creams, half and half creamers, etc., have artificial ingredients, or some kind of sodium citrate, or other additives. When I add cream to a sauce I try to get a pure product because I think the additives give the cooked sauce an off flavor.

Is it possible that you could make the gravy, all except for the cream, and only add the cream when you're ready to serve it? Heat it up, stir in a little cream, and only make what you will be serving that night. The next day, for leftovers, heat the cream-less gravy again, and stir in the cream at the last minute.

Oh, and add salt!

Hmmm, where's the SALT? Cream needs salt.

Also, are you heating it up very slowly, so it doesn't break?

When you take it out of the fridge, do you scrap off the giggly fat on top, or leave it? Try leaving it if you scrape it.

OR, MAYBE you BURN OUT your cream gravy orgasmic TASTE BUDS the FIRST time, so it tastes blah a few hours later or the next day?

I mean, here's the thing. I make my own chicken stock about once a month and put it in the freezer. When it's simmering on the stove, the house smells divine. However after it's cooled and put in the freezer, when I open the freezer door it smells like something DIED in there. Maybe the same kinda thing?

So something wrong with YOU, not the leftover gravy? Do other people in your house hate the leftover gravy as well?

;[

strange maybe its the flour to cream ratio that is the problem, do you let it sit a long time outside before refridgating it? Do you over heat it when you re heat? re heating to high too fast, might curdle the cream. Maybe you need to SLOW warm it in a crock pot or double boiler.

I use milk rather than cream and never have an issue.

Oh R., I have no idea why your gravy tastes odd the next day, but I do know that I want to come move in with you this week!!!!

I make fantastic gravy on thanksgiving but don't put any cream in it at all. its drippings, salt , pepper, flour and water. try skipping the cream

No cream or milk...use STOCK!

I make my gravy the same, except I don't use cream, I use chicken broth. Yours sounds great though!!!

You can try keeping the drippings to make the gravy with, not the gravy. I have not ever done it, but it is worth the try...

Omit the cream.
Or the heat was too high while cooking.
Let it cool at room temp. then put in fridge instead.
Warm it up, gently. Slowly. While cooking or If using it again.

Or, just still do the rue type gravy but without the cream.
Add your own seasonings to taste.

Are you using heavy cream or half and half? Or light whipping cream?
OR don't use cream, but whole milk.

From my European... Husband. Who makes, cream sauces all the time.
And Bechamel sauces.

I have never in my life heard of using sour cream in any kind of gravy. Forget the sour cream.
I use butter to brown the flour. You have to have a saturated fat to make a good rue. Always use a 1:1 ratio. 1 tablespoon flour per 1 tablespoon of butter. Add more depending on the amount of liquid you add. Brown the rue until a deep dark brown over medium heat in an iron skillet (iron is better- I don't know why, it just is). Add stock and/or drippings and simmer until thick.
My grandmother, who was the BEST southern cook, used to make her gravy with bacon grease and not butter. I still do sometimes as a treat. SO awesome.
Hope this helps.