Homemade gravy can elevate any meal with its rich, savory taste. It's the perfect complement to roast chicken, mashed potatoes, and crispy bread. But don't let the thought of making gravy intimidate you! With this friendly, step-by-step guide, you'll learn how to create flavorful homemade gravy with ease.
Homemade gravy is a versatile ingredient that can add deliciousness to a variety of dishes. Whether you're preparing a traditional Thanksgiving dinner or a comforting weeknight meal, a well-made gravy can take your culinary creations to the next level. So, let's dive in and discover the secrets to making homemade gravy that will impress your family and friends.
Before we delve into the detailed steps, let's gather the necessary ingredients and tools. Make sure you have the following items at hand:
How to Make Homemade Gravy
Follow these simple steps to create delicious homemade gravy:
- Prepare ingredients
- Cook meat or vegetables
- Make roux
- Add liquid
- Season and simmer
- Strain (optional)
- Serve and enjoy
- Store leftovers
With these steps in mind, you're ready to embark on your homemade gravy-making adventure. Remember to adjust the ingredients and seasonings to suit your personal taste preferences.
Prepare Ingredients
Before you start cooking, it's essential to gather and prepare all the necessary ingredients. This will ensure a smooth and efficient gravy-making process.
- Gather your ingredients:
Make sure you have all the ingredients listed in your recipe. Common ingredients for gravy include butter, flour, broth, and seasonings.
- Mise en place:
Mise en place is a French term that means "to put in place." It refers to the practice of preparing and organizing your ingredients before you start cooking. Measure and chop your ingredients according to the recipe instructions. This will help you stay organized and avoid scrambling during the cooking process.
- Use fresh ingredients:
Whenever possible, use fresh ingredients for the best flavor. Fresh herbs, vegetables, and meat will contribute to a more flavorful gravy.
- Adjust ingredients to taste:
Feel free to adjust the ingredients and seasonings to suit your personal taste preferences. For example, if you like a thicker gravy, you can add more flour or cornstarch. If you prefer a more flavorful gravy, you can add more herbs, spices, or garlic.
With your ingredients prepared and organized, you're ready to embark on the next step: cooking the meat or vegetables for your gravy.
Cook Meat or Vegetables
The next step in making homemade gravy is to cook the meat or vegetables that will flavor the gravy. This step is important because it helps to develop the rich, savory flavors that will be imparted to the gravy.
Here are some tips for cooking meat or vegetables for gravy:
- Choose the right meat or vegetables:
The type of meat or vegetables you choose will depend on your personal preference and the type of gravy you are making. Common choices for meat include beef, chicken, pork, and turkey. Common choices for vegetables include onions, carrots, celery, and mushrooms. - Brown the meat or vegetables:
Browning the meat or vegetables before adding them to the gravy will help to develop flavor and color. To brown meat, heat a large skillet over medium-high heat and add the meat. Cook the meat until it is browned on all sides. To brown vegetables, heat a large skillet over medium heat and add the vegetables. Cook the vegetables until they are softened and slightly browned. - Remove the meat or vegetables from the skillet:
Once the meat or vegetables are browned, remove them from the skillet and set them aside. You will add them back to the skillet later to make the gravy. - Deglaze the skillet:
After removing the meat or vegetables from the skillet, there will be some browned bits stuck to the bottom of the skillet. These bits are full of flavor and should not be wasted. To deglaze the skillet, add a small amount of liquid to the skillet and scrape the bottom of the skillet with a wooden spoon. The liquid will help to dissolve the browned bits and create a flavorful liquid that will be used to make the gravy.
Once you have cooked the meat or vegetables and deglazed the skillet, you are ready to make the roux, which is the thickening agent for the gravy.
Make Roux
A roux is a mixture of fat and flour that is used to thicken sauces and gravies. It is an essential step in making homemade gravy.
- Choose the right fat:
The type of fat you use for the roux will depend on your personal preference and the type of gravy you are making. Common choices for fat include butter, oil, and bacon grease. - Melt the fat:
Heat the fat in a saucepan over medium heat. Stir the fat constantly until it is melted and smooth. - Add the flour:
Once the fat is melted, slowly whisk in the flour. Stir constantly until the flour is completely incorporated and the mixture is smooth. The mixture should be thick and pasty. - Cook the roux:
Continue to cook the roux over medium heat for 1-2 minutes, stirring constantly. This will help to cook out the raw flour taste and develop a nutty flavor.
Once the roux is cooked, you can add the liquid and seasonings to make the gravy. The type of liquid you use will depend on the type of gravy you are making. Common choices for liquid include broth, wine, and milk. The type of seasonings you use will also depend on your personal preference. Common seasonings for gravy include salt, pepper, garlic, and herbs.
Add Liquid
Once the roux is cooked, it's time to add the liquid to make the gravy. The type of liquid you use will depend on the type of gravy you are making. Here are some common choices:
- Broth:
Broth is a flavorful liquid made by simmering meat, bones, or vegetables in water. It is a common choice for making gravy because it adds a rich, savory flavor. - Wine:
Wine can be used to add a depth of flavor to gravy. Red wine is often used for beef gravy, while white wine is often used for chicken or fish gravy. - Milk:
Milk can be used to make a creamy gravy. It is a good choice for gravies that will be served with lighter dishes, such as fish or chicken.
Once you have chosen a liquid, slowly whisk it into the roux. Stir constantly until the mixture is smooth and free of lumps. Bring the gravy to a simmer and cook for 1-2 minutes, or until it has thickened to your desired consistency. If the gravy is too thick, you can add more liquid. If the gravy is too thin, you can simmer it for longer or add a cornstarch slurry.
A cornstarch slurry is a mixture of cornstarch and water that is used to thicken sauces and gravies. To make a cornstarch slurry, whisk together equal parts cornstarch and water in a small bowl until smooth. Slowly whisk the cornstarch slurry into the gravy, stirring constantly. Bring the gravy to a boil and cook for 1-2 minutes, or until it has thickened to your desired consistency.
Once the gravy has reached your desired consistency, you can season it to taste. Common seasonings for gravy include salt, pepper, garlic, and herbs. You can also add other ingredients to the gravy, such as mushrooms, onions, or carrots.
Season and Simmer
Once you have added the liquid to the roux and brought the gravy to a simmer, it's time to season it to taste. This is where you can really make the gravy your own and add your personal touch.
- Salt and pepper:
Salt and pepper are essential seasonings for gravy. Start by adding a small amount of each and then taste the gravy. You can always add more salt and pepper to taste. - Garlic:
Garlic is a great way to add a savory flavor to gravy. You can add minced garlic, garlic powder, or garlic salt. If you are using fresh garlic, be sure to sauté it in a little bit of oil before adding it to the gravy. - Herbs:
Herbs can add a lot of flavor and complexity to gravy. Common herbs used in gravy include thyme, rosemary, sage, and oregano. You can use fresh or dried herbs. If you are using fresh herbs, be sure to chop them finely before adding them to the gravy. - Other seasonings:
There are many other seasonings that you can add to gravy to taste. Some common choices include onion powder, paprika, and cayenne pepper. You can also add a splash of Worcestershire sauce or soy sauce for a richer flavor.
Once you have seasoned the gravy to taste, let it simmer for at least 15 minutes. This will help the flavors to meld and develop. If you are making a thicker gravy, you may need to simmer it for longer. Once the gravy has reached your desired consistency and flavor, it is ready to serve.
Strain (optional)
Straining the gravy is an optional step, but it can help to remove any lumps or impurities from the gravy. This will result in a smoother, more refined gravy.
- Choose a strainer:
There are two main types of strainers that you can use: a fine-mesh strainer or a chinois. A fine-mesh strainer will remove most lumps and impurities, while a chinois will remove even the smallest particles. - Place the strainer over a bowl:
Place a fine-mesh strainer or chinois over a large bowl. Make sure that the strainer is large enough to accommodate all of the gravy. - Pour the gravy through the strainer:
Slowly pour the gravy through the strainer into the bowl. Use a spoon to gently press the gravy through the strainer. - Discard the solids:
Once all of the gravy has been strained, discard the solids that remain in the strainer.
The strained gravy can now be served immediately or stored for later use. If you are storing the gravy, be sure to let it cool completely before transferring it to an airtight container. The gravy can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Serve and Enjoy
Once the gravy has been made, it is time to serve and enjoy it. Here are a few tips for serving gravy:
- Serve gravy hot:
Gravy is best served hot. If you are making gravy ahead of time, be sure to reheat it before serving. - Use a gravy boat:
A gravy boat is a small, handheld container that is used to serve gravy. Gravy boats are available in a variety of styles and materials. Choose a gravy boat that is large enough to hold all of the gravy and that matches your dinnerware. - Ladle the gravy over the food:
Use a ladle to spoon the gravy over the food. Be generous with the gravy, but don't drown the food.
Gravy can be served with a variety of dishes, including roasted meats, mashed potatoes, and vegetables. It can also be used as a dipping sauce for bread or fries.
Here are a few ideas for serving gravy:
- Roasted turkey or chicken:
Gravy is a classic accompaniment to roasted turkey or chicken. The gravy can be made from the pan drippings of the roasted bird. - Mashed potatoes:
Mashed potatoes are another classic gravy pairing. The gravy adds a rich, savory flavor to the mashed potatoes. - Vegetables:
Gravy can also be served with vegetables. Roasted vegetables, such as carrots, parsnips, and Brussels sprouts, are all delicious with gravy. - Bread or fries:
Gravy can also be used as a dipping sauce for bread or fries. This is a great way to enjoy leftover gravy.
No matter how you choose to serve it, gravy is a delicious and versatile addition to any meal.
Store Leftovers
If you have leftover gravy, there are a few things you can do to store it properly. This will help to preserve the flavor and quality of the gravy.
- Let the gravy cool completely:
Before storing the gravy, let it cool completely to room temperature. This will help to prevent the growth of bacteria. - Transfer the gravy to an airtight container:
Once the gravy has cooled, transfer it to an airtight container. Glass jars or plastic containers with tight-fitting lids are both good options. - Label the container with the date:
Be sure to label the container with the date so that you know how long the gravy has been stored.
Gravy can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you are ready to use the gravy, thaw it in the refrigerator overnight or at room temperature for several hours. You can also reheat the gravy in the microwave or on the stovetop over low heat.
Here are a few tips for storing gravy:
- Don't store gravy at room temperature:
Gravy should not be stored at room temperature for more than 2 hours. This is because bacteria can grow quickly in gravy at room temperature. - Don't freeze gravy that has been thickened with flour or cornstarch:
Gravy that has been thickened with flour or cornstarch will not freeze well. The gravy will become thick and gummy when it is thawed. - Use leftover gravy within 3 days:
Leftover gravy should be used within 3 days of being stored in the refrigerator. After 3 days, the gravy may start to lose its flavor and quality.
FAQ
Here are some frequently asked questions about making homemade gravy:
Question 1: What is the best way to thicken gravy?
Answer: There are several ways to thicken gravy. You can use a roux, which is a mixture of equal parts fat and flour. You can also use cornstarch or arrowroot powder. If you are using a roux, be sure to cook it over low heat until it is a light golden brown color. This will help to develop the flavor of the gravy.
Question 2: How can I make my gravy more flavorful?
Answer: There are several ways to make your gravy more flavorful. You can add herbs, spices, and vegetables. You can also use a flavorful liquid, such as broth or wine. If you are using meat or poultry to make the gravy, be sure to brown the meat or poultry before adding it to the gravy. This will help to develop the flavor of the gravy.
Question 3: How can I fix lumpy gravy?
Answer: If your gravy is lumpy, you can strain it through a fine-mesh strainer. You can also use an immersion blender to blend the gravy until it is smooth. If you are using a roux to thicken the gravy, be sure to whisk the roux into the liquid slowly. This will help to prevent lumps from forming.
Question 4: Can I make gravy ahead of time?
Answer: Yes, you can make gravy ahead of time. Simply make the gravy according to your recipe and then let it cool completely. Transfer the gravy to an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you are ready to use the gravy, thaw it in the refrigerator overnight or at room temperature for several hours. You can then reheat the gravy in the microwave or on the stovetop over low heat.
Question 5: What are some common mistakes people make when making gravy?
Answer: Some common mistakes people make when making gravy include not browning the meat or poultry before adding it to the gravy, not cooking the roux long enough, and adding too much liquid to the gravy. It is also important to use a flavorful liquid, such as broth or wine, when making gravy.
Question 6: What are some good ways to use leftover gravy?
Answer: There are many ways to use leftover gravy. You can serve it over mashed potatoes, roasted vegetables, or rice. You can also use it as a dipping sauce for bread or fries. You can also add it to soups or stews.
With a little practice, you can make delicious homemade gravy that will impress your family and friends.
In addition to the frequently asked questions above, here are a few tips for making homemade gravy:
Tips
Here are a few tips for making homemade gravy:
Tip 1: Use a flavorful liquid.
The liquid you use to make gravy is important because it will add flavor to the gravy. Common choices for liquids include broth, wine, and milk. If you are using broth, choose a flavorful broth, such as chicken broth or beef broth. If you are using wine, choose a dry white wine or red wine. If you are using milk, choose whole milk or cream.
Tip 2: Brown the meat or poultry.
If you are using meat or poultry to make gravy, be sure to brown the meat or poultry before adding it to the gravy. This will help to develop the flavor of the gravy. To brown meat or poultry, heat a large skillet over medium-high heat and add the meat or poultry. Cook the meat or poultry until it is browned on all sides.
Tip 3: Make a roux.
A roux is a mixture of equal parts fat and flour. It is used to thicken gravy. To make a roux, heat a saucepan over medium heat and add the fat. Once the fat is melted, whisk in the flour. Cook the roux over medium heat for 1-2 minutes, or until it is a light golden brown color.
Tip 4: Cook the gravy slowly.
Once you have added the liquid and the roux to the gravy, bring the gravy to a simmer and then cook it over low heat for at least 15 minutes. This will help the flavors to develop and the gravy to thicken.
With a little practice, you can make delicious homemade gravy that will impress your family and friends.
Now that you know how to make homemade gravy, you can experiment with different recipes and techniques. You can also use gravy to add flavor to other dishes, such as stews, soups, and casseroles.
Conclusion
Homemade gravy is a delicious and versatile addition to any meal. It can be served over meat, poultry, fish, vegetables, or mashed potatoes. It can also be used as a dipping sauce for bread or fries. With a little practice, you can make delicious homemade gravy that will impress your family and friends.
Here are the main points to remember when making homemade gravy:
- Use a flavorful liquid, such as broth, wine, or milk.
- Brown the meat or poultry before adding it to the gravy.
- Make a roux to thicken the gravy.
- Cook the gravy slowly over low heat for at least 15 minutes.
Once you have mastered the basics of making gravy, you can experiment with different recipes and techniques. You can also use gravy to add flavor to other dishes, such as stews, soups, and casseroles.
So next time you are making a meal, don't forget to make some homemade gravy. It will make your meal more delicious and memorable.