Thick, rich gravy is the secret to any meat dish. Whether you serve it with tender roasted tender beef or creamy mashed potatoes, gravy gives meals plenty of flavor and texture. There are many recipes for gravy using a variety of ingredients and enhancers. However, if you are learning how to make gravy or need a better recipe, you can use these helpful tips to prepare your homemade gourmet meals.
What You Need to Make Gravy
To learn how to make gravy, you will need the basic ingredients. These include butter, all-purpose flour, stock and a bit of salt to taste. Some cooks recommend adding heavy cream for thicker gravy. Because gravies are notorious for being salty, it is advisable to use unsalted butter with a higher smoke point.
How to Make Gravy
- ½ cup butter preferably unsalted
- ½ cup all-purpose flour
- 4 cups stock chicken, beef, vegetable
- Salt to taste
- Begin by dividing the butter into smaller pieces and melting them over low heat in a pan. Stir it continuously until it reaches a foamy consistency.
- Add the flour into the melted butter, whisking until it is well combined. When these ingredients are mixed well, the mixture should give off a scent similar to an oven-baked pie.
- Pour in the stock in three parts. Whisk vigorously after every addition of stock and avoid adding it all at once. You should wait until the stock is absorbed before adding more.
- If the gravy is not thick enough, you can stir in about 1/3 cup of heavy cream or until the gravy coats your ladle or spoon.
- When you’ve achieved your ideal consistency, add salt and pepper as needed. Serve and enjoy.
How to Make Gravy with Enhancers
Many cooks struggle with giving their gravy that dark, rich color and taste. This is where enhancers come in. Some of the most popular gravy enhancers include bisto, gravy seasoning and sauces. Because these products are usually high in sodium, using unsalted butter is necessary to balance out the gravy’s nutrition. Enhancers are available in food stores and there are plenty to choose from.
How to Store Gravy
Gravy can be stored for up to 3 months in a freezer or fridge. You can pour it into sealable bags and defrost it whenever you need it. When re-heating, bring to a slow simmer and whisk it together to re-combine ingredients. Ensure that you store gravy in the fridge as soon as possible after preparing it.
How to Make Gravy Cooking Tips
Whisking continuously is the secret to making lump-free, smooth gravy. It is also advisable that you give the flour some time to cook after adding it. Undercooked flour can make your gravy taste pasty and unpleasant. Another great cooking tip is to choose your enhancers carefully. To find the best enhancers, it is advisable to try those frequently used in top recipes and by professional cooks. Read food labels and opt for an enhancer with lower sodium content to protect your health.