Gravy Recipes

Sure, you can buy gravy in a can or jar, but why, when it's so easy to make?

Deglazing is the Secret

When you cook meat, bits get stuck to the bottom and get all crispy and burnt. This stuff, that's a pain to scrape off when cleaning the pan, is the secret to good gravy.

Most gravy recipes begin deglaze the pan - this sounds like you are removing a glaze, but what you're really doing is dissolving and reincorporating the crispy burnt bits.

If cooking the meat has left a lot of grease in the pan, pour it off (saving it for later), and then add liquid to the pan. Whatever liquid you use will flavor the gravy, so try meat stock, milk for a creamy result, or even wine. With a spatula or wooden spoon, scrape at the bits on the bottom of the pan, releasing them and breaking them up into the liquid. This not only provides flavor, but color as well.

Thickening

Flour is the most common thickener for gravy, but has to be 'cooked' first to remove the pasty flavor. Add a little of the reserved grease from the meat pan to a sauce pan and heat it to bubbling, then stir in flour, stirring to prevent it from sticking and burning. Cook the flour until it changes color, anywhere from a pale tan to a dark brown.

Now gradually add the llquid from the pan deglazing above, and keep stirring until the flour/oil mix causes the liquid to thicken.

Fixes

You can always water down a too-thick gravy, but what about a too-thin substance? In a small cup, dissolve a tablespoon or so of cornstarch in a little bit of water - add the water gradually, stirring to form first a paste, then a thick liquid. Pour the cornstarch liquid into the hot gravy and continue heating. Be careful with cornstarch - a little bit can really thicken hot liquids.

Premade Options

Sure, there are uses for the premade options or the mixes that come in the paper envelopes. If you want to have a little gravy with your mashed or french-fried potatoes and aren't cooking up a bit joint of meat, then go ahead and heat up a jar and enjoy.