How can I make sure my gravy turns out perfectly?

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  • #12652
    Dee from Tampa
    Participant

    From Cooking Club of America

    How can I make sure my gravy turns out perfectly?

    If you suffer from gravy angst, you’ve got company. This time of year, we get lots of questions about how to make gravy. Our advice? Use the tips and formula from chef Eberhard Werthmann, a Cooking Pleasures contributor who spent years teaching culinary students the art of gravy and other foods. His recipe easily can be adapted to make more or less, depending on your needs.

    Werthmann’s tips ensure gravy perfection:

    · Use the melted fat from the bird or roast to add extra flavor. Or use melted butter or oil.

    · Use all-purpose flour; or, for extra body, use bread flour. Never use cake flour or quick-dissolving flour. Because they have less protein, they don’t add enough structure to the gravy.

    · Homemade broth is best for gravy, but you can use canned lower-sodium chicken or beef broth with good results.

    · When making a roux (fat and flour cooked together) to thicken gravy, cook the mixture long enough to remove the raw flour taste, at least 2 to 3 minutes. (The hotter the fat, the quicker the flour will cook.)

    · Cooking the roux until it turns light golden brown adds color and flavor to the gravy. During cooking, the roux bubbles and looks like wet sand. When it has a slightly nutty fragrance, the flour is ready for the liquid.

    · Gravy made the old-fashioned way (using “grandma’s martini shaker” as Werthmann says, with flour and water shaken together before adding to the hot liquid) needs to cook at least 10 minutes to remove the raw flour taste. Because the liquid is thickened, it’s more prone to sticking and needs to be constantly watched.

    RECIPE

    This formula makes smooth, thin gravy that doesn’t congeal on the plate. If you like thicker gravy, add an additional 1/2 to 1 tablespoon flour per 2 cups gravy.

    2 cups gravy = 2 tablespoons fat + 3 tablespoons flour + 2 cups broth

    4 cups gravy = 4 tablespoons fat + 6 tablespoons flour + 4 cups broth

    6 cups gravy = 6 tablespoons fat + 9 tablespoons flour + 6 cups broth

    Heat fat in a saucepan over medium heat until hot. Whisk in flour until blended. Cook over medium heat 2 to 3 minutes or until mixture turns pale gold, stirring constantly. Slowly whisk in broth. Bring to a boil; boil 2 minutes or until thickened and flavors have blended. Add salt, pepper and seasonings, such as dried sage, thyme or marjoram, to taste.

    Serving size: 1/4 to 1/3 cup per person

    #103534
    anncetera2
    Participant

    I was going to say, the biggest trick I’ve found to good gravy is using a whisk, not a spoon or a fork or a spatula, for stirring.

    #103535

    My mom’s trick is to buy it in a can!

    #103536
    Instinct
    Participant

    Go with a roux, I have found that using water and flour mixture always has the gritty flour taste.

    Also, with a roux, you can make it and not add the broth. Allow it to cool and refridgerate for up to a month. simply break off as much as you need for your gravy later on.

    Also, make sure to make your gravy a little thin since as it cools it will thicken.

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