How to Make Gravy from Scratch: A Simple Guide to a Flavorful Addition to Your Meals

Gravy is a delicious and versatile sauce that can elevate any dish, from roast chicken to mashed potatoes. While store-bought gravy can be convenient, making gravy from scratch is surprisingly easy and incredibly rewarding. With just a few simple ingredients and steps, you can create a rich, flavorful gravy that will impress your family and friends.

Whether you're a novice cook or a seasoned pro, this beginner-friendly guide will walk you through the process of making gravy from scratch. From choosing the right ingredients to perfecting the cooking technique, you'll learn all the essentials to create a delicious gravy that will complement your favorite dishes.

Before we dive into the step-by-step instructions, let's take a moment to understand the key ingredients and techniques involved in making gravy from scratch.

How to Make Gravy from Scratch

Follow these eight important steps to make delicious gravy from scratch:

• Choose the right pan
• Brown your meat or vegetables
• Make a roux
• Add liquid and simmer
• Strain the gravy
• Season to taste
• Serve immediately or store for later
• Enjoy your homemade gravy!

With these steps in mind, you're well on your way to creating a flavorful and delicious gravy that will enhance any meal.

Choose the right pan

Selecting the right pan is essential for making gravy from scratch. A good pan will help you achieve an even browning of your meat or vegetables and prevent the gravy from sticking or burning.

Here are some factors to consider when choosing a pan for making gravy:

• Material: Choose a pan made of a heavy material such as cast iron, stainless steel, or copper. These materials distribute heat evenly and can withstand high temperatures.
• Size: Make sure the pan is large enough to hold all of your ingredients comfortably. You don't want the pan to be too crowded, as this will make it difficult to stir and evenly brown the ingredients.
• Shape: A wide, shallow pan is ideal for making gravy. This shape allows for more surface area, which helps the gravy to reduce and thicken more quickly.
• Lid: A lid is not essential, but it can be helpful for simmering the gravy and preventing splatters.

Some recommended pans for making gravy:

• Cast iron skillet: Cast iron skillets are great for browning meat and vegetables. They retain heat well and can withstand high temperatures.
• Stainless steel skillet: Stainless steel skillets are also good for browning meat and vegetables. They are easy to clean and maintain.
• Copper skillet: Copper skillets are the best conductors of heat, which means they heat up quickly and evenly. However, they are also more expensive than other types of pans.
• Dutch oven: A Dutch oven is a versatile pot that can be used for making gravy, soups, stews, and more. It is a good option if you need a large pot to make a lot of gravy.

Once you have chosen the right pan, you are ready to start making your gravy. Follow the rest of the steps in this guide to create a delicious and flavorful gravy that will complement your favorite dishes.

Brown your meat or vegetables

Browning your meat or vegetables is an important step in making gravy. This process adds flavor and depth to the gravy and helps to thicken it.

• Use a hot pan: Make sure the pan is hot before adding the meat or vegetables. This will help to sear the meat and prevent it from sticking to the pan.
• Don't overcrowd the pan: If you overcrowd the pan, the meat or vegetables will steam instead of brown. Cook the meat or vegetables in batches if necessary.
• Don't stir too often: Stirring the meat or vegetables too often will prevent them from browning properly. Let them cook undisturbed for a few minutes at a time.
• Be patient: Browning meat and vegetables takes time. Don't rush the process, or you will end up with bland and flavorless gravy.

Once the meat or vegetables are browned, remove them from the pan and set them aside. You will add them back to the pan later to make the gravy.

Make a roux

A roux is a mixture of equal parts fat and flour. It is used to thicken sauces and gravies. In the context of making gravy from scratch, the roux is made with the fat rendered from the browned meat or vegetables and some all-purpose flour.

Here are the steps to make a roux:

1. Melt the fat: In a saucepan or skillet over medium heat, melt the fat from the browned meat or vegetables. You can also use butter or oil if you prefer.
2. Add the flour: Once the fat is melted, whisk in the flour. Be sure to whisk constantly to avoid lumps.
3. Cook the roux: Continue to whisk the roux over medium heat for 1-2 minutes, or until it reaches a golden brown color. The darker the roux, the thicker the gravy will be.

Once the roux is cooked, you are ready to add the liquid and simmer the gravy. Be careful not to let the roux burn, as this will ruin the flavor of the gravy.

Add liquid and simmer

Once you have made the roux, it is time to add the liquid and simmer the gravy. The type of liquid you use will depend on the type of gravy you are making. For example, you can use beef broth for beef gravy, chicken broth for chicken gravy, or vegetable broth for vegetarian gravy. You can also use water, but the gravy will be less flavorful.

Here are the steps to add liquid and simmer the gravy:

1. Gradually whisk in the liquid: Slowly whisk the liquid into the roux, a little bit at a time. Be sure to whisk constantly to avoid lumps.
2. Bring the gravy to a boil: Once all of the liquid has been added, bring the gravy to a boil over medium-high heat.
3. Reduce the heat and simmer: Once the gravy has reached a boil, reduce the heat to low and simmer for at least 15 minutes. This will allow the flavors to meld and the gravy to thicken.

You can also add other ingredients to the gravy at this point, such as herbs, spices, or vegetables. Be sure to taste the gravy and adjust the seasonings as needed.

Strain the gravy

Once you have simmered the gravy, you may want to strain it to remove any lumps or solids. This is especially important if you used a roux to thicken the gravy, as the roux can sometimes form lumps. Straining the gravy will also remove any ناخواسته bits of meat, vegetables, or herbs.

Here are the steps to strain the gravy:

1. Place a fine-mesh strainer over a bowl: Place a fine-mesh strainer over a large bowl. Make sure the strainer is large enough to accommodate all of the gravy.
2. Pour the gravy through the strainer: Slowly pour the gravy through the strainer. Be sure to pour it slowly so that the strainer doesn't overflow.
3. Use a spoon to press the solids through the strainer: Once all of the gravy has been poured through the strainer, use a spoon to press the solids against the strainer. This will help to extract any remaining liquid from the solids.

Once you have strained the gravy, you can discard the solids. You can then serve the gravy immediately or store it for later use.

Season to taste

Once you have strained the gravy (if desired), it is time to season it to taste. This means adding salt, pepper, and other seasonings until the gravy reaches your desired flavor.

• Start with a small amount of salt and pepper: Add a small amount of salt and pepper to the gravy and stir to combine. Taste the gravy and add more salt and pepper as needed.
• Add other seasonings to taste: In addition to salt and pepper, you can add other seasonings to the gravy to taste. Some common seasonings include garlic powder, onion powder, dried herbs, and Worcestershire sauce.
• Taste the gravy as you go: Be sure to taste the gravy as you add seasonings. This will help you to avoid over-seasoning the gravy.
• Don't be afraid to experiment: There is no right or wrong way to season gravy. Experiment with different seasonings until you find a combination that you like.

Once you are satisfied with the flavor of the gravy, you can serve it immediately or store it for later use.

Serve immediately or store for later

Once you have seasoned the gravy to taste, you can either serve it immediately or store it for later use.

• To serve immediately: If you are serving the gravy immediately, simply pour it over your favorite dishes, such as roasted chicken, mashed potatoes, or vegetables.
• To store for later: If you want to store the gravy for later use, you can either refrigerate it or freeze it.
  • To refrigerate: Let the gravy cool completely, then transfer it to an airtight container. The gravy can be stored in the refrigerator for up to 3 days.
  • To freeze: Let the gravy cool completely, then transfer it to a freezer-safe container. The gravy can be stored in the freezer for up to 3 months.

When you are ready to use the gravy, simply reheat it over medium heat until it is warmed through. You may need to add a little bit of water or broth to the gravy if it has become too thick.

Enjoy your homemade gravy!

Once you have made your homemade gravy, it is time to enjoy it! There are many ways to enjoy gravy, but here are a few ideas:

• Pour it over roasted chicken, turkey, or beef: Gravy is a classic accompaniment to roasted meats. It adds flavor and moisture to the meat, and it helps to make the meat more tender.
• Serve it with mashed potatoes: Mashed potatoes and gravy are a match made in heaven. The creamy texture of the mashed potatoes pairs perfectly with the rich flavor of the gravy.
• Use it as a dipping sauce: Gravy can also be used as a dipping sauce for appetizers, such as chicken nuggets, onion rings, or french fries.
• Add it to soups and stews: Gravy can be added to soups and stews to add flavor and thickness. It can also be used to make a quick and easy pot pie filling.

No matter how you choose to enjoy it, homemade gravy is a delicious and versatile addition to any meal. So next time you are making a roast, mashed potatoes, or soup, be sure to give this recipe a try.

FAQ

Here are some frequently asked questions about how to make gravy from scratch:

Question 1: What is the best type of pan to use for making gravy?
Answer 1: A heavy-bottomed saucepan or Dutch oven is the best type of pan to use for making gravy. These pans distribute heat evenly and prevent the gravy from burning.

Question 2: What is the best way to brown meat or vegetables for gravy?
Answer 2: To brown meat or vegetables for gravy, heat a little bit of oil or butter in a pan over medium-high heat. Add the meat or vegetables to the pan and cook, stirring occasionally, until they are browned all over.

Question 3: What is a roux and how do I make one?
Answer 3: A roux is a mixture of equal parts fat and flour. It is used to thicken sauces and gravies. To make a roux, melt the fat in a saucepan over medium heat. Add the flour and whisk to combine. Cook the roux for 1-2 minutes, or until it reaches a golden brown color.

Question 4: What is the best way to add liquid to gravy?
Answer 4: To add liquid to gravy, slowly whisk the liquid into the roux. Be sure to whisk constantly to avoid lumps. Bring the gravy to a boil, then reduce the heat and simmer for at least 15 minutes.

Question 5: How do I strain gravy?
Answer 5: To strain gravy, place a fine-mesh strainer over a bowl. Slowly pour the gravy through the strainer. Use a spoon to press the solids against the strainer to extract any remaining liquid.

Question 6: How do I season gravy to taste?
Answer 6: To season gravy to taste, start with a small amount of salt and pepper. Add other seasonings, such as garlic powder, onion powder, or dried herbs, to taste. Taste the gravy as you go to avoid over-seasoning.

Question 7: Can I make gravy ahead of time?
Answer 7: Yes, you can make gravy ahead of time. Simply let the gravy cool completely, then transfer it to an airtight container. The gravy can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Closing Paragraph for FAQ:

These are just a few of the most frequently asked questions about how to make gravy from scratch. If you have any other questions, please feel free to leave a comment below.

Now that you know how to make gravy from scratch, here are a few tips to help you make the best gravy possible:

Tips

Here are a few tips to help you make the best gravy possible:

Tip 1: Use high-quality ingredients: The quality of your ingredients will have a big impact on the flavor of your gravy. Use fresh, flavorful ingredients whenever possible. This includes using good-quality meat, vegetables, and broth.

Tip 2: Brown your meat or vegetables well: Browning your meat or vegetables before adding them to the gravy will add a lot of flavor. Be sure to brown them over medium-high heat until they are well browned all over.

Tip 3: Make a roux: A roux is a mixture of equal parts fat and flour. It is used to thicken sauces and gravies. Making a roux will help to give your gravy a rich, creamy texture.

Tip 4: Simmer the gravy for at least 15 minutes: Simmering the gravy for at least 15 minutes will help to develop the flavors and thicken the gravy. Be sure to stir the gravy occasionally to prevent it from burning.

Closing Paragraph for Tips:

These are just a few tips to help you make the best gravy possible. With a little practice, you'll be able to make a delicious gravy that will impress your family and friends.

Now that you know how to make gravy from scratch and have some tips for making the best gravy possible, it's time to get started. So gather your ingredients, grab a pan, and let's get cooking!

Conclusion

Making gravy from scratch is a simple and rewarding process. With just a few basic ingredients and steps, you can create a delicious and flavorful gravy that will elevate any meal. Here is a summary of the main points:

• Choose the right pan: Use a heavy-bottomed saucepan or Dutch oven to evenly distribute heat and prevent burning.
• Brown your meat or vegetables: Browning adds flavor and helps thicken the gravy. Cook over medium-high heat until well browned.
• Make a roux: A roux is a mixture of equal parts fat and flour. It helps to thicken the gravy and give it a rich, creamy texture.
• Add liquid and simmer: Slowly whisk in liquid, such as broth or water, to the roux. Bring to a boil, then reduce heat and simmer for at least 15 minutes.
• Season to taste: Add salt, pepper, and other seasonings to taste. Be sure to taste the gravy as you go to avoid over-seasoning.

With a little practice, you'll be able to make a delicious gravy that will impress your family and friends. So next time you're making a roast, mashed potatoes, or soup, be sure to give this recipe a try.

Closing Message:

Making gravy from scratch is a great way to add flavor and depth to your meals. It's a simple process that anyone can master with a little practice. So next time you're looking for a way to elevate your meal, give this recipe a try. You won't be disappointed!