Gravy tips?!


Question:

Gravy tips?

My gravy always tastes bland and the texture is off even when I follow a recipe. Any basic tips for me so I can make the tastiest, richest gravy ever?


Answers:

First tip: Forget recipes :)

Just learn the basics and you can do anything you want with gravy. The basics are:

The fat,
the thickener,
the liquid
the seasoning.

Remove your cooked meat from the pan, leave the fat in the pan. Leave the heat on med-high. Sprinkle about 2 tablespoons of flour (your thickener) onto the fat and stir it. It is essential to BROWN the flour, which breaks up the gluten, before you add your liquid. A whisk makes all the difference. Stir in your liquid (milk or broth depending on the type of gravy you are making) and let simmer til thickened and bubbly, whisking constantly to keep it smooth. Then use salt and pepper to taste. If you are making sausage gravy, return the sausage to the gravy and let it all heat back up. If you are making brown gravy (and you used broth), you might want to add a little worchestershire sauce for seasoning as well as the salt and pepper.




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