Gravy is generally defined as a sauce made from meat juices, often combined with broth or milk, and thickened with a starch. It can also be the reduced juices left from cooking proteins such as meat, fish, or poultry. Although it is fairly simple to make, the whole idea tends to scare a lot of new cooks and even seasoned cooks have a difficult time making flavorful, smooth gravy.
Understanding the process and learning a few tricks of the trade should help you make perfect gravy every time. So when I want a simple how-to tutorial, I go to About.com, and my hunt for simple gravy-making instructions was successful. Following is information from cookbook author, Peggy Trowbridge Filippone:
"First, you'll need to determine what type of gravy you want for your dish. For a lighter touch, stick with a simple pan gravy. If you're looking for a heartier gravy to top a starch such as mashed potatoes, rice, or pasta, you'll probably opt for a thickened gravy.
"Simple Pan Gravy or Reduction Sauce: Most pan gravies are a simple reduction of the juices left in the pan after the food is cooked. Often a bit of wine or broth is added to the pan drippings, the cooked pieces from the bottom of the pan are scraped up and then the liquid is allowed to cook down and thicken on its own. A dab of butter is often added at the end to give added flavor and a glossy finish. This is the easiest gravy to make—almost a no-fail.
"Thickened Gravy: Popular thickeners for gravy include flour, cornstarch, arrowroot, and dairy products. Pictured is a thickener of flour with milk whisked into it. The methods differ for different thickeners, but they all basically begin with the simple pan gravy described above. It's difficult to give an exact recipe, since it will depend on the amount of seasoning on the meat and its fat content. The measurements don't have to be extremely precise as in baking. And that's the good news: gravy-making becomes instinctual—you learn to judge by eye."
Now for a few of Peggy's gravy tips of the trade (which you might want to enter into a BEST Cooking Tips chapter of your Cook'n 11):
- Lumpy gravy: Pour into blender and give it a whir for no more than thirty to sixty seconds. Do not over-blend. Pour back into pot and reheat.
- Instant mashed potato flakes will work as a thickener for gravy and produces no lumps. You may need extra salt, though.
- Too salty: Try adding a pinch or brown sugar or a 1/4 teaspoon vinegar.
- Use flours that are low in protein and high in starch, such as cake flour, pastry flour, or all-purpose flour. This will help prevent any "skin" from forming on gravy as it sits.
- When deglazing the pan, be sure to scrape up those bits clinging to the bottom of the pan. They increase the flavor of the gravy and create an appealing texture.
- Cornstarch has twice the thickening power of flour.
- Arrowroot has slightly more than twice the thickening power of flour.
- Avoid making gravy in an aluminum (anodized is okay) pan as it can turn the gravy gray.
- Liquid gravy browner can be added to gravy to improve color.
- When adding liquid to a roux, add it slowly and whisk constantly to avoid lumping.
- Whisking in a tablespoon of butter or heavy cream just before serving will give gravy a rich, satiny texture.
- Adding a teaspoon of instant coffee granules or cocoa per two cups gravy enriches the flavor as well as adds color.
- Cooked meat stores and freezes better in its gravy. The gravy keeps the meat from drying out.
- www.asweetpeachef.com
- www.leitesculinaria.com
- www.campbellskitchen.com
- www.realfoodco.com
Alice Osborne
Weekly Newsletter Contributer since 2006
