Gravy is a quintessential part of many meals, especially during the holidays. It adds richness and depth to dishes like roasted meats, mashed potatoes, and stuffing. However, achieving the perfect consistency and flavor can be challenging. In this comprehensive guide, we’ll explore the history of gravy and different types of gravy and offer solutions to common gravy-making problems.
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Gravy
Gravy FAQ
What is the secret to good gravy?
The secret to good gravy lies in three key elements: flavorful drippings, proper thickening, and careful seasoning. First, the drippings from roasted meats provide a rich base full of natural flavors. To make sure your gravy is flavorful, use the browned bits and juices left in the pan after roasting meat—these are known as fond. Deglazing the pan with stock, broth, or wine helps lift these flavors into your gravy.
Next, thickening the gravy is crucial for the right consistency. The traditional method uses a roux made from equal parts fat (such as butter or drippings) and flour. Cooking the roux until it turns a light brown ensures the flour is cooked and won’t give the gravy a raw taste. Alternatively, cornstarch can be used as a thickener, resulting in a glossy finish.
Finally, seasoning is key. Start with the basics—salt and pepper—and adjust to taste. Herbs like thyme, rosemary, or sage can add depth, while a splash of soy sauce or Worcestershire sauce can enhance the umami flavors. Taste your gravy frequently as it simmers, adjusting the seasoning until it’s just right.
What are the four basic gravies?
The four basic types of gravy are brown gravy, white gravy (or country gravy), onion gravy, and red-eye gravy:
- Brown Gravy: This is the most common type of gravy, typically made from the drippings of roasted meats like beef, turkey, or chicken. The drippings are combined with a roux (butter and flour) and stock to create a rich, savory sauce.
- White Gravy (Country Gravy): Common in Southern cooking, white gravy is made from a roux of butter and flour, then thickened with milk or cream instead of broth. It’s often served over biscuits or chicken-fried steak.
- Onion Gravy: This gravy has a deep, sweet flavor. It’s made by sautéing onions until they are caramelized and then deglazing the pan with stock or wine. It’s often served with sausages (as in the classic British dish “bangers and mash”) or with roasted meats.
- Red-Eye Gravy: A Southern specialty, red-eye gravy is made by deglazing the pan with black coffee after frying country ham. The resulting gravy is thin, salty, and distinctively reddish. It’s typically served over ham or grits.
How is gravy made from scratch?
Making gravy from scratch involves a few simple steps, but the result is a rich, flavorful sauce that complements many dishes. Here’s how to do it:
- Collect the drippings: After roasting meat, pour the drippings into a bowl or a fat separator to remove excess fat. Reserve a few tablespoons of fat if you’re using a roux to thicken the gravy.
- Make a roux (if using flour): In the same roasting pan or a saucepan, heat the reserved fat over medium heat. Add an equal amount of flour (typically 2-3 tablespoons of each) and whisk continuously. Cook the roux for 2-3 minutes, or until it turns a light brown color, which will remove the raw taste of the flour.
- Deglaze the pan: Pour in stock, broth, or a combination of broth and the reserved drippings (about 2 cups for a medium-thick gravy). Whisk the mixture to combine, making sure to scrape up any browned bits from the bottom of the pan—these add flavor to the gravy.
- Simmer and thicken: Bring the gravy to a simmer, stirring frequently. The roux will start to thicken the gravy as it cooks. If using cornstarch instead of flour, mix 1 tablespoon of cornstarch with 1 tablespoon of cold water, then stir the slurry into the simmering liquid.
- Season and serve: Season the gravy with salt, pepper, and any additional herbs or spices to taste. Let it simmer for a few more minutes to develop flavor, then serve hot.
Is gravy made better with flour or cornstarch?
Both flour and cornstarch can be used to thicken gravy, but they produce different results:
- Flour: Using flour to make a roux results in a thicker, more traditional gravy with a slightly opaque appearance. Flour-based gravy has a rich, smooth texture and a deep flavor, especially if the roux is browned before adding the liquid.
- Cornstarch: Cornstarch produces a clearer, glossier gravy with a lighter texture. It’s often used when a thinner, more delicate gravy is desired. Cornstarch also thickens faster and doesn’t need to be cooked as long as flour. However, cornstarch-thickened gravies can become gelatinous if overcooked or refrigerated and reheated.
The choice between flour and cornstarch depends on the type of gravy you prefer. Flour is traditional and works well for hearty, rich gravies, while cornstarch is ideal for lighter, shinier gravies.
How do you fix lumpy gravy?
Lumpy gravy can be a common problem, but it’s easy to fix. Lumps often form when the flour or cornstarch isn’t fully incorporated into the liquid or if the liquid is added too quickly.
To fix lumpy gravy, you can try the following methods:
- Whisk vigorously: If you catch the lumps early, whisk the gravy vigorously to break up the clumps. A balloon whisk works best for this.
- Use a strainer: Pour the gravy through a fine-mesh strainer to remove the lumps. Press the gravy through the strainer with the back of a spoon, leaving the lumps behind.
- Blender or immersion blender: If the gravy is still lumpy, blend it until smooth using a blender or an immersion blender. This method works well but can slightly alter the texture of the gravy.
- Add more liquid: If the gravy is too thick and lumpy, adding more hot stock or water while whisking can help smooth it out.
To prevent lumps, slowly add the liquid to the roux while constantly whisking. Ensure the liquid is warm, which helps the flour or cornstarch dissolve more easily.
The History of Gravy: From Simple Sauce to Holiday Staple
Gravy has been a part of culinary history for centuries, evolving from simple sauces to the rich, flavorful gravies we enjoy today. The word “gravy” comes from the Old French word “grané,” which referred to a sauce made from the juices of cooked meat. In medieval times, gravy was a basic sauce, often thickened with bread crumbs or other starches, and flavored with wine, herbs, and spices.
As cooking techniques advanced, the use of roux (a mixture of fat and flour) became more common, giving rise to the classic gravies we know today. In the United States, gravy has become a staple of traditional holiday meals, particularly during Thanksgiving, where turkey gravy takes center stage.
Different regions and cultures have developed their own versions of gravy. In the American South, white gravy made with milk or cream is a breakfast favorite, often served over biscuits. In contrast, British cuisine features onion gravy as a key component of dishes like bangers and mash. Over time, gravy has come to symbolize comfort and tradition, making it a beloved part of family meals across the world.
Gravy Timeline: How Gravy Evolved
- Middle Ages: Gravy originates as a simple sauce made from the juices of cooked meat, thickened with breadcrumbs and flavored with spices.
- 17th Century: The use of roux (a mixture of fat and flour) becomes popular in French cuisine, leading to the development of richer, thicker gravies.
- 18th Century: Gravy becomes a staple in British and American cuisine, with variations such as onion gravy and red-eye gravy emerging in different regions.
- 19th Century: White gravy, made with milk or cream, gains popularity in the American South, becoming a breakfast staple.
- 20th Century: Gravy solidifies its place in American holiday traditions, particularly Thanksgiving, where turkey gravy is a must-have.
- 21st Century: Gravy continues to evolve, with chefs and home cooks experimenting with new flavors and techniques, while classic recipes remain beloved.
Types of Gravy: Exploring the Basics
Gravy comes in many forms, each with its own distinct characteristics. Here are the four basic types of gravy:
- Brown Gravy: Made from the drippings of roasted meats, brown gravy is thickened with a roux and often enriched with beef or chicken stock. It’s the most common gravy and is typically served with meats and mashed potatoes.
- White Gravy (Country Gravy): This gravy is made from a roux and milk, often seasoned with black pepper. It’s a Southern staple, commonly served over biscuits, chicken-fried steak, or sausage.
- Onion Gravy: A rich gravy made by caramelizing onions and then deglazing with broth or wine. It has a sweet, deep flavor and is often served with sausages or mashed potatoes.
- Red-Eye Gravy: A Southern specialty made by deglazing a pan with coffee after frying ham. This thin, flavorful gravy is served with ham, biscuits, or grits.
How to Make Gravy from Scratch
Making gravy from scratch may seem daunting, but it’s a straightforward process once you understand the basics. Here’s how to do it:
- Start with the drippings: After roasting meat, pour the drippings into a bowl and skim off the excess fat, leaving about 2-3 tablespoons.
- Make a roux: In a pan, combine the reserved fat with an equal amount of flour (about 2-3 tablespoons each). Cook the roux over medium heat, stirring constantly, until it turns a light brown color.
- Add liquid: Gradually whisk in 2 cups of warm broth or stock, continuing to whisk until smooth. Bring the mixture to a simmer, allowing it to thicken.
- Season and serve: Season the gravy with salt, pepper, and any additional herbs or spices. Let it simmer for a few minutes to develop the flavors, then serve hot.
Flour vs. Cornstarch: Choosing the Right Thickener
The choice between flour and cornstarch for thickening gravy depends on the desired texture and appearance:
- Flour: Flour creates a thicker, more traditional gravy with a rich, smooth texture. It’s ideal for hearty gravies served with roasted meats.
- Cornstarch: Cornstarch produces a lighter, clearer gravy with a glossy finish. It’s quicker to thicken and is best for lighter sauces.
Both have their place in gravy-making, and your choice will depend on the dish you’re serving and your personal preference.
Fixing Lumpy Gravy: Troubleshooting Tips
Lumpy gravy is a common issue, but it’s easy to fix with a few simple techniques:
- Whisk vigorously: If the gravy has just started to lump, whisking it vigorously can often smooth it out.
- Strain it: Pour the gravy through a fine-mesh strainer to remove lumps, pressing them through with a spoon if necessary.
- Blend it: Use an immersion blender to blend the gravy until smooth, especially if lumps are stubborn.
- Prevent lumps: To avoid lumps, ensure the flour or cornstarch is fully incorporated into the fat before adding liquid, and whisk continuously as you add the liquid gradually.
Serving Suggestions for Gravy
Gravy is a versatile sauce that pairs well with many dishes:
- Over Roasted Meats: Pour brown gravy over roasted beef, turkey, or chicken for a rich, savory flavor.
- With Mashed Potatoes: Gravy is a classic topping for mashed potatoes, adding moisture and flavor to this comforting side dish.
- On Biscuits: Serve white gravy over freshly baked biscuits for a Southern-inspired breakfast or brunch.
- With Vegetables: Drizzle gravy over steamed or roasted vegetables like carrots, green beans, or broccoli for an added layer of flavor.
Recommended Products for Making Gravy
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- Whisk: A sturdy whisk is essential for making smooth, lump-free gravy.
- Fine-Mesh Strainer: Useful for straining out lumps or any solids from your gravy.
- Fat Separator: Separates fat from drippings, making it easier to create a healthier gravy.
December 2nd is National Gravy Day—because everything tastes better when smothered in liquid gold! Get your ladle ready and pour on the flavor like a boss!
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Gravy is a beloved accompaniment to many dishes, adding richness and depth of flavor that enhances the entire meal. By mastering the basics of gravy-making, from choosing the right thickener to fixing common problems like lumps, you can elevate your cooking and impress your guests. Whether you prefer a classic brown gravy, a creamy white gravy, or something more unique like red-eye gravy, there’s a recipe for every palate. With a little practice and the right techniques, you can create perfect gravy every time.
