What's the secret to making dark gravy?!
What's the secret to making dark gravy?
I make good cream sauces, but how can I make that dark brown gravy?
Answers:
You have to use oil and brown the flour in the pan, like my grandma does. Other than that, for the really dark, it's just coloring of some kind, different people use different things. My grandma uses something that's actually called Gravy Brown, but I don't know what company makes it.
Here is a link to the closest thing I can find to some of the different gravies she makes:
http://www.bettertimesinfo.org/gravy.htm...
pour just a little coffee into it.
Dark roux.
There is a sauce that you can add, I can't think of the name, but it's by the barbeque sauce and Liquid Smoke, and has "brown" in the name, I'm positive Wal-Mart has it if you have one, and it's just for making dark brown gravies, etc.
lanalulud has the name, I thought it had 'brown' in the name- it's kitchen bouquet.
Yeah we also love using cream in gravy, but it does turn it way too light. I use a little lite soy sauce or Maggi sauce. It doesn't ruin the flavor but it will darken the gravy quite nicely
there is a commercial product available called gravee browning.. use as directed.
or when you make your own roasts deglaze the pan with water and thicken it with browned flour. to make browned flour .. start with a clean dry frying pan. add about 11/2 cups of white flour into the pan heat until flour browns stirring evenly .. use in a roux or mix with cool water.and add to your drippings.
to make dark roux mix lard or fat with flour to a pasty state. heat over medium until starts to brown.stir well until it brown through and then use in sauces and gravy's and stews.
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Kitchen Bouquet
make a roux, sautee flour and oil/butter over medium-low heat stirring until mixture deepens in color. (but don't burn it) add your liquid and you'll have a nice dark gravy. =)
Just don't add cream. Use broth and/or au juice.
Make a roux of equal parts of butter/oil and flour in a skillet. Cook over medium low heat until the mixture turns a very dark brown. The lighter the roux the more thickening power it has, the darker the roux the less thickening power it has. So take that into account when you add your liquid in to make your gravy. It helps the flavor if you brown your meat first in the same pan and use those drippings to make your roux. Remember to season the gravy well.