How to Make Homemade Gravy

How is Gravy Made From Scratch?

This blog gives you step by step instructions for how to make gravy from scratch.  I’ll summarize them here.  The magic begins with a roux, a mixture of equal parts fat and flour, which serves as the foundation for the gravy. This mixture is cooked until it turns a golden brown, infusing it with a nutty aroma and deepening the flavor. Then, slowly adding liquid, such as broth or pan drippings, creates the base of the gravy. Simmering it gently allows all the flavors to meld together, resulting in a luscious and velvety texture that coats your taste buds with deliciousness.

What are the Main Ingredients in Homemade Gravy?

The first key ingredient in gravy is the pan drippings. These are the flavorful juices that are left behind after cooking meat, like roast turkey or beef.  You will need about 1-2 cups of pan drippings.  If you don’t have enough drippings left in the pan, add additional meat broth to give you enough liquid for the gravy.  The second essential ingredient in gravy is flour. This helps to thicken the sauce and give it that perfect consistency.And of course, we can’t forget about the seasonings. From salt and pepper to herbs and spices, these add that extra punch of flavor that takes gravy to a whole new level. So there you have it, these are the main ingredients that create the magic of gravy. It’s no wonder why it’s a staple on so many dinner tables around the world!

What is the Formula for Gravy?

The basic formula for gravy typically involves a mixture of fat, flour, and liquid. Start by melting some fat, such as butter or drippings, in a saucepan over medium heat. Then, whisk in an equal amount of flour to form a roux. Cook the roux for a few minutes until it turns golden brown. Gradually add your desired liquid, such as broth, milk, or a combination of both, while whisking continuously to prevent lumps from forming. Cook the gravy until it thickens to your desired consistency, and season with salt, pepper, and any other desired herbs or spices. Remember, the amount of fat, flour, and liquid can be adjusted based on personal preference and the desired thickness of the gravy.

Is Homemade Gravy Better with Cornstarch or Flour?

The choice between using cornstarch or flour as a thickening agent is a matter of personal preference. Both ingredients have their own advantages and can result in delicious gravies. Cornstarch is known for its ability to create a smooth and glossy texture in gravies. It also has a neutral taste, which allows the other flavors in the dish to shine through. On the other hand, flour has a slightly more pronounced flavor and can give gravies a slightly thicker consistency. Ultimately, the decision between cornstarch and flour depends on the desired texture and flavor of the gravy. Some chefs even opt to use a combination of both to achieve the perfect balance.

What is the Secret to Good Homemade Gravy?

There are a few secrets that can make all the difference in taste and texture. Firstly, using high-quality ingredients is key. This means using fresh herbs, flavorful stocks, and high-quality fats like butter or rendered meat drippings. Another secret to good gravy is achieving the right consistency. This can be done by adjusting the amount of liquid and thickening agent used. It’s important to slowly incorporate the liquid into the thickening agent while whisking continuously to avoid lumps. Lastly, seasoning is crucial in creating a flavorful gravy. Adding salt, pepper, and other herbs and spices to taste will enhance the overall flavor profile.

How do you Store and Reheat Homemade Gravy?

There are a few important steps to follow to ensure that it maintains its flavor and texture. Firstly, allow the gravy to cool completely before storing it in an airtight container. This will prevent any excess moisture from forming and affecting the consistency of the gravy. It is recommended to store the gravy in the refrigerator, where it can stay fresh for up to three days. When reheating, a microwave or stovetop can both be used. To maintain the desired consistency, add a splash of water or broth while reheating and stir regularly.

How Long can Gravy be Stored without Refrigeration?

In general, gravy should not be left at room temperature for more than two hours. After that, it is advisable to refrigerate or freeze the gravy to prevent the growth of bacteria. It is always best to err on the side of caution and refrigerate gravy as soon as possible to maintain its quality and safety for consumption.