If you’ve ever wondered how to make really good gravy, this primer is for you! Use any or all of the following tricks for the best gravy. Tips and recipe are below our video.
1 Quart Vegetable, Poultry, Fish, or Meat stock
about 2 tbsp Roux
In a heavy saucepan over medium high heat, bring stock to boiling. Whisk in roux 1 tbsp at a time, allowing to cook 1 minute between additions, until gravy thickens to taste – usually until it coats the back of a spoon. Serve hot.
HINTS AND TRICKS
- You need to use a double rich stock for the best gravy – the best way to do this is:
- Roast vegetables and/or bones/meat until a rich brown color is achieved. Set aside the vegetables/solids and save the pan – keep the browned bits intact.
- Place the roasted vegetables and any bones into a stockpot and cover with water or stock. Bring water to a boil, then turn down to a simmer and simmer for at least 6 hours – you can shorten this time with a pressure cooker or Instant Pot to about 45 minutes.
- Use the stock you created to deglaze the roasting pan. Place the pan on medium heat and pour the hot stock into the pan. Whisk until the browned bits are loosened and the stock is colored. Transfer this back into a saucepan to use for sauce/gravy or pour into a container to store for later.
- You will want to use a roux instead of a flour/cornstarch slurry – this adds necessary fat to carry flavor and also prevents lumps from forming. It is important to add cold roux to hot stock to avoid explosions/spattering.
- You will want to taste your gravy after thickening. To adjust…
- If it is slightly sour or metallic, add a pinch of sugar, or to taste, cooking for 1 minute at a time, while whisking – taste between additions
- If it is too sweet, add a pinch of salt or ground parsley, or to taste, cooking for 1 minute at a time, while whisking – taste between additions
- If it is flat, add vinegar/lemon juice/or wine – ONE drop at a time, until the flavor lifts – or to taste, cooking for 1 minute at a time, while whisking – taste between additions.
- If the vegetables or meat were not browned enough, add a small amount of Gravymaster, fish sauce, or soy sauce – ONE drop at a time, until depth of flavor is achieved – or to taste, cooking for 1 minute at a time, while whisking – taste between additions
- In general most people prefer 1 tsp of salt or boullion per quart of gravy. Adjust seasonings to your personal taste.
- Remember that gravy thickens on standing – always pull back just before you think the gravy is thick enough, and it will usually thicken to the right texture by the time you serve it.