Tillie Doyle
Making gravy is a simple process that can be done in a variety of ways. One common method involves using pan drippings, flour, and stock to create a basic gravy that can be used for any meal. This involves skimming the excess fat from the pan drippings, leaving behind a mixture of fat and juices, which is then placed on the stovetop to simmer. Flour is then added to the mixture and cooked over low heat, stirring constantly, until it forms a smooth paste or roux. This paste thickens the gravy and gives it a silky texture. The next step is to gradually stir in the remaining pan drippings and bring the mixture to a boil, stirring constantly, until the gravy thickens. This basic recipe can be modified to create different types of gravy, such as vegetarian or vegan gravy, by substituting ingredients and adding herbs or spices. The type of pan used for making gravy is also flexible, as it can be made in a roasting pan, skillet, or saucepan, depending on what is available and convenient.
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What You'll Learn
Using a glass pan to make gravy
Making gravy in a glass pan is a simple process. You can use a glass pan to make gravy with or without pan drippings. If you're using drippings, you'll want to separate the fat and broth, using the fat in place of butter and the broth as the liquid in the recipe. You can use a spoon or a gravy separator to do this.
To start, remove the roast from your roasting pan and pour the drippings into a bowl or measuring cup, leaving the brown bits in the pan. Let the drippings stand for about 5 minutes to allow the fat to rise, then skim off the excess fat. Return about 4 tablespoons of fat to the pan, or use butter if you're not using drippings.
Next, you'll create a roux to thicken the gravy. Whisk flour into the fat or butter in the pan over medium heat, cooking until the mixture turns a light blonde colour. If you're not using flour to thicken your gravy, you can use cornstarch instead. Then, whisk in your warm stock, broth, or liquid from the roasting pan. As the mixture heats and simmers, it will start to thicken.
Finally, season your gravy with salt and pepper to taste, and add any optional ingredients you like. You can add fresh or dried herbs like sage, thyme, and rosemary, or flavour enhancers like mushroom powder, Worcestershire sauce, or fish sauce. If you want a darker gravy, you can stir in a few drops of browning sauce.
Keep in mind that glass pans can be more delicate than metal pans, so be sure to use potholders to protect your hands and place the pan on a burner that's an appropriate size to avoid the risk of breaking the glass.
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What ingredients do I need to make gravy?
Making gravy is quite simple and can be done in less than 10 minutes. It can be made with or without pan drippings. If you have roasted meat, you can use the leftover drippings to make a more flavoursome gravy. The fat and broth in the drippings can be separated, with the fat being used in place of butter and the broth as the liquid in the recipe.
The basic ingredients required to make gravy are:
- Butter or a butter substitute like chicken fat or lard. For a vegan alternative, use vegan butter.
- Flour. Cornstarch can be used for a gluten-free option.
- Stock or broth. This can be homemade or store-bought. For a vegetarian option, use vegetable broth.
To make the gravy, melt butter over medium heat. While stirring, add flour a tablespoon at a time and whisk. Slowly pour in the stock, a cup at a time to prevent lumps. Keep stirring over medium heat until the gravy thickens. You can add more broth if the gravy is too thick.
You can also add herbs or flavour enhancers like mushroom powder, fish sauce, or Worcestershire sauce. A splash of cream or half-and-half can make the gravy extra creamy, but this is optional.
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How do I make a roux?
A roux is a fundamental cooking technique and is used to thicken sauces such as gravies and cream sauces. It is made by cooking fat and flour together. The ratio of fat to flour is typically 1:1, though some recipes call for less fat. The fat used is often butter, but alternatives include chicken fat, bacon grease, or pan drippings.
To make a roux, start by melting the butter, then add in the flour. Cook this mixture over low heat, stirring constantly, until it is thick and lump-free. You can cook the roux for anywhere between 5 to 15 minutes, depending on the desired colour and flavour. The longer you cook it, the smoother it becomes. The darker the roux, the less thickening power it has. A white roux is cooked just until the mixture is bubbling and has no colour. A blonde roux is cooked slightly longer, until it achieves a pale golden colour and a nutty flavour. A brown roux is cooked for an even longer time and is used for brown sauces.
Once the roux is cooked, gradually add in the liquid, whisking vigorously to prevent lumps from forming. Bring the sauce to a boil while stirring, then simmer for about 5 minutes. If the sauce has lumps, strain it through a fine-mesh strainer. If the sauce is too thick, add more liquid. If it is too thin, simmer the sauce until it reaches the desired consistency.
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How do I adjust the consistency of my gravy?
The consistency of gravy is a matter of personal preference. Some prefer a thin and saucy consistency, while others prefer a thick and creamy one. Here are some tips to adjust the consistency of your gravy:
Simmering
If your gravy is too thin, simmering it for a longer time can help reduce the liquid and make it thicker. Every minute of simmering intensifies the flavour, so there's no downside to this method.
Slurry
A slurry is a concentrated mixture of starch and liquid that can be used to thicken gravy. To make a slurry, mix a teaspoon of all-purpose flour or cornstarch with a tablespoon of water or broth in a small bowl. Whisk this mixture into your gravy constantly over medium heat until it thickens.
Roux
A roux is a mixture of equal parts butter and flour that is typically made at the beginning of the gravy-making process. However, if your gravy is too thin, you can add a roux at the end to thicken it. Melt two tablespoons of butter over medium-low heat and add a quarter cup of flour. Cook this mixture, stirring constantly, until it forms small bubbles and smoothens out. Then, slowly add this roux to your gravy a tablespoon at a time, letting it come to a simmer each time before adding more.
Wondra Flour
Wondra flour is a fine, pre-cooked instant flour that can be added directly to gravies without causing lumps. While constantly whisking your gravy over medium heat, gradually add Wondra flour a quarter teaspoon at a time until the desired consistency is achieved.
Stock or Broth
If your gravy is too thick, you can thin it out by adding more stock or broth a little at a time while whisking.
Cornstarch
If you're in a hurry, cornstarch can be used to thicken thin gravy. Mix cornstarch with cold water to create a slurry, then whisk it into your gravy over medium heat.
Butter
Finishing your gravy with butter will not only thicken it but also add a velvety texture.
Flour
Adding more flour to thicken your gravy can be tricky as dumping dry flour into the pot will result in lumps. Instead, make a paste of equal parts flour and softened butter, mashing them together until smooth. Then, whisk this paste into your gravy a tablespoon at a time until the desired consistency is achieved.
Remember, the key to achieving the perfect gravy consistency is to adjust gradually and slowly, tasting as you go.
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How do I store and reheat my gravy?
Storing gravy in an airtight container is crucial to maintaining its freshness. Leftover gravy should be refrigerated within two hours of cooking and can be expected to last up to four days in the fridge. For longer storage, freezing is recommended, with some sources suggesting a shelf life of up to four months in the freezer, while others claim it can last for six months. It is important to note that gravy with heavy dairy products may not freeze well. To prevent a skin from forming during storage, cover the container with plastic wrap before refrigerating or freezing.
When reheating gravy, it is best to use a stovetop or saucepan on low heat, stirring frequently to maintain consistency. It is crucial not to let the gravy boil, as this can cause it to break and turn grainy. If the gravy is too thick, a splash of broth or water can be added to thin it out. Reheating gravy in the microwave is also an option, but it requires careful attention and frequent mixing to prevent burning. When using a microwave, it is recommended to heat the gravy in intervals of 45 seconds and mix thoroughly each time.
It is important to check the temperature of the gravy before serving. The gravy should reach 165 degrees Fahrenheit and be boiling before serving. Additionally, gravy that has developed an overly slimy texture, a sour smell, or signs of mould should not be reheated as these indicate spoilage.
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Frequently asked questions
No, it is not recommended to make gravy in a glass pan as it requires high heat which can cause the glass to shatter.
You can make gravy using a roasting pan, skillet, or saucepan.
You can make gravy using pan drippings, flour, and stock. You can also add herbs like sage, thyme, and rosemary for extra flavor.
Making gravy is a quick and easy process that can be done in less than 20 minutes.
