Have you ever stood in front of your stove, looking at what you are cooking, and suddenly confused about how to make a delicious gravy?
I’m pretty sure that this is a common phenomenon. There’s no need to be embarrassed or worried. Help is on the way!
Sauce or Gravy?
We have spent several minutes trying to determine the difference between gravy and sauce. You will get different answers from chefs, your mother, and internet trolls.
I do not have the cup of knowledge but will attempt to give you a simple breakdown.
- The sauce – often served as a dipping sauce, alongside different foods, enhancing the flavors of the food further. Think of it as ketchup, hot sauce, etc. You dunk your fries, wings, or papadums into flavored sauces. It’s bloody amazing.
- The gravy – made from the juices of meat or vegetables that you are cooking. You add a thickening agent (flour, corn starch, rice flour, etc.) making it creamier and sticks a little to the main attraction of your dinner. Often served with poultry, roasts, and meat loaves. The right gravy can elevate your dinner to new levels.
Because of the lack of refrigeration in the early days of cooking, meat, poultry, fish, and seafood didn’t last long. Sauces and gravies were used to mask the flavor of tainted foods.What’s cooking America
Making a great gravy is much easier than you might have thought. Here’s a trick I learned from my mother, and only requires a few simple ingredients.
Gravy is made using the juices from the meat or poultry you are cooking. The juices contain a bucketload of flavors and pieces, making your sauce delicious. Do not discard these.
There are two ways of making a fantastic gravy
- Add a water/flour mixture to you juices to thicken the gravy
- Use butter/flour and then add juices until you have the preferred consistency
I will share how to make option #2, which roughly takes 5-7 minutes. We can explore the first option at a later stage.
“Secret” Gravy ingredients
- 4 Tablespoons of flour (I prefer King Arthur flour)
- 4 Tablespoons of butter (We only use Land O Lakes unsalted butter)
- 4 Cups of brooth / stock from your meat
- 1 Cup of milk (Almond, regular or other types)
- 0.5 Cup of red wine
- 2 Bay leaves
- A splash of gravy coloring
- Black pepper ground to taste
In order to make the gravy, you need to find a good thick-bottomed pot and a nice-sized whisk. Again, we are keeping it simple. Any regular pot will do, but the thick-bottomed pot will reduce the chances of you burning the gravy.
I recently invested in Le Creuset tougher non-stick cookware, and have been really impressed.
- Add the butter to the pot
- Gently melt the butter
- Make sure it do NOT brown!
- When melted, add the flour
- Slowly whisk butter and flour, until it has been combined.
- Please note, it will get a little sticky
- Don’t burn the flour/butter mixture as it will negatively impact the flavor
- Once it’s combined and sticky, add the stock/broth while whisking
- The gravy will thicken quickly
- Add the red wine while you continue to whisk
- Slowly add the milk, until the gravy has the consistency you like
- Add a little splash of gravy coloring
- Too much will make the gravy too dark
- You decide the darkness levels
- Add black pepper to taste
- Add bay leaves, and leave them in the gravy until you serve dinner
Having a nice smooth gravy alongside your poultry or meat will take it to the next level. You use the gravy to smother your potato side, vegetables, and of course your main course.
Family and friends will be impressed with your culinary skills, and don’t be surprised if they start licking forks and plates, removing any trace of the gravy.
You are the gravy master!
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