Making gravy from scratch is easier than you may realize, with most opting to buy gravy mixes at stores instead of making their own using simple ingredients, and this article provides guidance.
Step one involves separating pan drippings and fat. Flour should then be whisked into these to form a roux before gradually adding in your cooking juices, salt, and pepper for flavoring.
Gravy can be made using pan drippings from roast, chicken, or turkey dishes; however, alternative sources such as melted butter and broth/stock may work just as well if this is unavailable. You could also make homemade gravy by mixing flour and liquid to form a roux; this will thicken the mixture without creating lumps in your gravy mixture.
Your goal should be to use no more than two tablespoons of fat for every cup of gravy you create, so if your pan drippings contain too much, use a fat separator or skim them off before adding any other liquids. Combine fat, cooking juices, and flour in a medium saucepan while whisking continuously over medium heat until the mixture bubbles and is lightly browned.
Once the roux has golden brown, add broth or stock and whisk constantly while adding other ingredients until all lumps have been eliminated. Simmer until the desired thickness has been reached – for an even more decadent gravy, add one teaspoon of mushroom powder!
Pour the gravy through a strainer or fine mesh sieve for an easier way to smooth it and eliminate lumps. Or, if you own an electric blender that can handle hot liquids, transfer your gravy directly into it for quick blending.
If you prefer gluten-free gravy, combine cornstarch with your drippings or liquid before boiling to thicken it without adding extra calories. For an elegant flavor, simmer with herbs such as thyme, flat parsley, or rosemary to give a more delicate taste and reduce salt levels in the recipe; or omit both to reduce sodium intake – but add a teaspoon of sugar and a pinch of pepper if necessary to balance flavors!
An economical and flavorful way to make gravy is by using broth or stock as its basis and then seasoning it with ingredients like salt, pepper, and herbs like sage and thyme for maximum effect.
Add milk or cream to your gravy for an indulgent, velvety experience. Gradually incorporate this into the sauce according to taste.
Before making your gravy, you must extract and reserve any fat from pan drippings to ensure a non-burnt flavor in the sauce. Use this fat later when making your roux.
When creating a roux, you must stir frequently. This ensures the mixture remains smooth and prevents lumps from forming; you can either whisk by hand or use an electric handheld mixer for this step. When adding liquid, pour slowly while stirring to prevent lumpy gravy.
You can begin simmering your gravy once all the liquid has been added. At first, it may look thin, but don’t worry; as time progresses, it will thicken more and more.
If your gravy needs a quick boost in thickness, add cold water or broth. Or make a slurry of cornstarch and water and use that instead; this is especially helpful if it has separated or lost its thickness when heated again – be sure to whisk thoroughly to remove all lumps!
To create gravy from scratch, you’ll need a liquid thickening. Pan drippings work great here, although chicken or beef broth (or even milk!) also works. Slowly whisk water in while breaking up any lumps of flour that form. This method of gravy-making is the go-to choice for meat dishes vegetarian stews, and pasta sauces!
If using pan drippings as your gravy base, skim off or use a fat separator before beginning. Though having some fat can add flavor, too much could leave an oily taste behind. When selecting stock or broth as your liquid base for making gravy or sauces, ensure it is unsalted; alternatively, you could try water, wine, or something with its distinctive profile to complement what dish it will accompany.
Create a roux once you have the liquid you intend to thicken with. A roux comprises equal parts fat and all-purpose flour; butter is most frequently used, but other sources like margarine or oil may also work. Melt the butter over medium heat until it’s completely melted before slowly whisking in your flour – whisk until it browns, which should take only minutes!
Once your roux has reached golden brown, slowly whisk in the liquid for your gravy. Be patient, as pouring the liquid in may cause it to burn or turn lumpy; reduce heat until simmering occurs before whisking as necessary until you achieve a flavorful and nutritious gravy that outdoes anything sold at stores!
It can still be straightforward if you don’t have pan drippings (or prefer making gravy without them)! Follow this basic recipe for creating rich and flavorful sauce using broth, stock, or water as your liquid base instead.
Beginning by melting several tablespoons of butter in the same pan as you used for roasting or grilling meat, add flour gradually while whisking continuously to prevent lumps from forming and forming a roux – this classic method for creating sauces and gravies from scratch – by browning flour first it adds additional flavor while eliminating raw taste caused by unroasted flour.
Once the roux has been made, slowly whisk in stock, broth, or pan drippings while it is warm to quickly thicken it into gravy. Be sure to simmer it for at least 1-2 minutes so the sauce becomes thick and rich!
If your drippings contain more than two tablespoons per cup of gravy, using a spoon or fat separator to remove some may help lower its overall fat content and equalize liquid levels in your sauce. In addition, broth or water can also help add body to the dish.
Salt and pepper should be added for taste; ingredients such as herbs or spices such as sage, thyme, or rosemary will add an earthiness and freshness that pairs nicely with black pepper’s subtle spice. Poultry seasoning (which contains elements such as sage thyme, marjoram, and nutmeg) can also add flavor to your gravy dish.
This easy and delicious homemade gravy recipe will have everyone thinking you are a culinary master! Perfect for chicken, turkey, beef roast, or pot roast and delicious with mashed potatoes, all it requires are good-quality ingredients and some simple steps for optimal results!
This gravy recipe uses pan drippings (or butter) from cooking meat, adding an extra flavor that’s hard to match using other methods. But even if drippings aren’t your cup of tea, don’t despair: This method uses stock, broth, and all-purpose flour as a flexible solution that produces fantastic homemade gravy!
Whisking together fat and flour produces a smooth paste known as roux, the basis for gravy. Ideally, it’s important to use unsalted butter and flour since, as the sauce simmers, it may become increasingly salty as time passes.
Pour the drippings or stock/broth into the roux and whisk to avoid lumps. Gradually add liquid while still whisking, as this helps it blend better into the roux. Warm drink should also be added, allowing it to be incorporated more readily.
Care should be taken not to overcook the roux, which will produce burnt or bitter flavors. Once all the liquid has been added, continue whisking while simmering it for several minutes to thicken it further.
At this stage, if desired, add any additional seasonings. Try adding poultry seasoning or dried herbs such as thyme or sage; umami flavor enhancers like mushroom powder, fish sauce, or Worcestershire sauce can also add richness and depth of flavor.