Gravy (not to be confused with Italian tomato sauce gravy) is generally defined as a sauce made from meat juices, often combined with broth or milk, and thickened with a starch. It can also be the reduced juices left from cooking proteins such as meat, fish or poultry. Although it is fairly simple to make, many home cooks have a difficult time making flavorful, smooth gravy.
Understanding the process and learning a few tricks of the trade should help you make perfect gravy every time.
First, you'll need to determine what type of gravy you want for your dish.
For a lighter touch, stick with a simple pan gravy. If you're looking for a heartier gravy to top a starch such as mashed potatoes, rice or , you'll probably opt for a thickened gravy.
Simple Pan Gravy or Reduction SauceMost pan gravies are a simple reduction of the juices left in the pan after the food is cooked. Often a bit of or broth is added to the pan drippings, scraping up the cooked pieces from the bottom of the pan, then allowed to cook down and thicken on its own. A dab of butter is often added at the end to give added flavor and a glossy finish. This is the easiest gravy to make and virtually can't go wrong. However, often a more hearty gravy is desired, one that is thicker in texture and creamy in color.
Thickened GravyThere are several popular thickeners for gravy including flour, cornstarch, arrowroot, and dairy products.
More about Gravy:• Gravy Types
• Making Gravy with a Roux
• Other Gravy Thickeners
• Gravy Storage
• Perfect Gravy Tips and Hints
|•||The Complete Book Of Sauces|
|•||The Sauce Bible|
|•||Sauces: Classical and Contemporary Sauce Making|
|•||Roasting : A Simple Art|