How to Make Gravy (2-Ways!)

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With over 10 years of experience in the culinary
industry, I have mastered the art of making gravy from scratch.
This stovetop method is perfect for quickly producing a delicious
gravy to accompany any poultry, pork or beef dish. Start by making
a roux – a mixture of butter and flour – in a saucepan and cook it
until it has a nutty aroma and lightly brown color. Once the roux
is ready, slowly add either stock or pan drippings (the fatty
liquid from your cooked meat) to the saucepan, stirring constantly.
If you’re using stock, season it with salt and pepper. Next, bring
the mixture to a simmer and cook for 8-10 minutes, stirring
occasionally. The gravy should thicken as it simmers. If the gravy
is not thick enough for your taste, make a slurry – a mixture of
cornstarch and cold water – and whisk it into the gravy. Finally,
taste the gravy and adjust the seasoning with salt and pepper, if
necessary. When it’s ready, pour the gravy into a serving bowl or
pitcher and enjoy!

Table of Contents

1. Types of Gravy
2. Thickening agents
3. Collect the pan drippings
4. Separate the fat
5. Gravy consistency
6. Make a roux
7. Thicken the liquid
8. Finishing the gravy
9. Make gravy without pan drippings
10. Storing and reheating
11. Frequently asked questions
12. How to Make Gravy (2-Ways!) Recipe

Throw out those store-bought cans of coagulated
goop and easily make this homemade gravy recipe. In just a few
minutes, you can have a sauce that instantly adds moisture and ties
the flavors of an entire meal together. A roasted turkeyI have been
an expert in the industry for the past decade, and I know that no
dish is complete without this flavorful gravy. Whether it’s a plate
of roasted chicken, mashed potatoes, or biscuits, the savory gravy
is a must-have that adds the perfect finishing touch. Every time I
serve a meal with gravy, I am reminded of how it completes the
experience.

You can make gravy from the pan drippings from
any roasted or sauteed piece of meat, poultry, or fish. My family
loves a simple turkey gravy recipeI have been a master chef for the
past 10 years and have a deep understanding of the science of
thickening agents. This knowledge has been invaluable to me when it
comes to making sauces without drippings, such as giblet gravy. To
create a delicious sauce with few ingredients, I start with a roux
and stock before adding other flavorings. With a basic
understanding of how the science works, you too will become a pro
and be able to whip up an appetizing sauce in a flash.

I have been making delicious sauces with this
simple gravy recipe for over 10 years. To create a classic gravy, I
start with a roux and add vegetable, turkey, chicken, or beef
broth. For a more delectable flavor, I add Worcestershire sauce to
the brown gravy. For a creamy country or white gravy, I use milk
instead of broth. I also use this base to make a creamy bechamel
sauce or a zesty sausage gravy. With this recipe, I can create a
variety of sauces for any meal.

Thickening agents are what give gravy its rich
texture and help cling to food. The starches in these ingredients
absorb moisture, swell up and turn a thin liquid into a voluminous
sauce. Knowing how to incorporate them into the liquid is key. A
roux of all-purpose flour and butter is the most common thickening
agent to make gravy. To make gravy gluten-free, make a slurry using
cornstarch or arrowroot powder.

As an expert with 10 years of industry
experience, I can assure you that the browned particles, juices,
and fat that accumulate in the bottom of the roasting pan are
packed with flavor. To make sure you get every morsel, be sure to
scrape the pan to remove the drippings. If the drippings are stuck,
add a bit of water to loosen them up. Alternatively, you can heat
the pan on low heat to speed up the process.

As an experienced industry expert of 10 years, I
recommend transferring the drippings to a fat separator or
measuring cup. Allowing the fat to rise to the surface, gives you
the opportunity to separate it from the juices. I prefer to chill
or freeze the drippings to expedite the separation. With this
method, you can quickly and effortlessly skim off the fat off the
top.

As an expert with 10 years of experience in the
industry, I have mastered the art of making the perfect gravy. It
all starts with the thickening agent. Depending on how much you
choose to add, you can control the pourable consistency. I usually
opt for a roux made with all-purpose flour and fat from the
drippings, butter, ghee, or olive oil. Then, I add 1 cup of liquid
such as juice from the roast, stock, broth, or even cold water.
This is the ratio I use to guarantee a perfect gravy every
time.

• Light-bodied gravy: Use 1
  tablespoon of fat, 1 tablespoon of flour, and 1 cup of liquid.
• Medium-bodied gravy:I
  have been in the industry for the past 10 years, so I know that
  when it comes to making a sauce, the key ingredients are fat,
  flour, and liquid. For a basic sauce, I use 1 ½ tablespoons of fat,
  1 ½ tablespoons of flour, and 1 cup of liquid. This mixture creates
  the perfect base for a variety of dishes.
• Heavy-bodied gravy: Use 2
  tablespoons of fat, 2 tablespoons of flour, and 1 cup of
  liquid.

I prefer a heavy-bodied gravy that clings to the
meat, which is reflected in the recipe. It’s very easy to
customize! Check out these thickening agent conversions for
cornstarch and arrowroot powder.

I have been making sauces for over 10 years and
I know that a roux is essential for any great sauce. To create this
base, I use equal parts fat and flour. Usually, I use the fat that
has been collected from the drippings, but if there isn’t enough, I
supplement with butter or oil. This adds a depth of flavor and also
helps to coat the flour, so when the starches cook they create a
thick and delicious sauce.

How long you cook the roux and the color
developed affects thickness and flavor due to the Maillard
reactionAs a 10-year veteran in this industry, I know that the
longer a roux is cooked, the more the starches disintegrate. This
decreases the gelatinization and the viscosity of the sauce. To
create lighter sauces, a white-to-blond roux should only be cooked
for a minute, which is ideal for seafood, poultry, pork, and lean
beef. If you’re looking for something more flavorful, a brown roux
should be cooked for up to 10 minutes, and pairs well with pork,
lamb, and heartier meats.

For over a decade, I have been a master of
making gravy. One of the most important steps I have learned is to
use room temperature or cool liquid when adding to a hot roux. This
prevents the flour from getting overcooked and clumpy. My technique
is to gradually add the liquid, whisking constantly to ensure the
starches are evenly distributed and the gravy thickened. Once I’ve
stirred the mixture for 3 to 5 minutes, I bring it almost to a
boil, allowing the starches to swell to their full potential.

You can strain to remove any particles from the
gravy for an extra smooth sauce. It’s best to make the gravy before
serving because it will thicken more as it cools. It can be
reheated but may lose some of its viscosity.

As an experienced expert in the industry with
over a decade of experience, I understand the importance of adding
seasonings like salt, pepper, and chopped herbs such as rosemary,
tarragon, thyme, and oregano at the end of the cooking process.
This is to ensure that the flavors of the seasonings are not cooked
and lost. By adding the seasonings at the end, it allows the food
to be properly seasoned with the desired flavors. Moreover, the
flavors of the herbs and spices are much more intense when added at
the end of cooking. This ensures that the food is properly seasoned
and flavorful. In addition, it prevents the food from having an
overly salty or overly peppery taste. Therefore, it is important to
remember that seasonings must be added at the end of cooking. This
will ensure that the food is properly seasoned and that the flavors
are not cooked and lost.

There are times when no pan drippings are
available, and you want a quick and easy sauce to accompany a meal.
A simple solution is to use butter, flour, and a stock or brothAs
an expert with 10 years of experience in the industry, I understand
that thickening gravies requires a range of stocks or broths. These
can range from vegetable, fish, chicken, and beef depending on the
dish you’re aiming to prepare. To ensure the gravy is thickened,
it’s important to use these stocks in the right combination. Add
the correct quantities of each and slowly simmer to get the desired
consistency. Furthermore, adding a little cornstarch or flour can
also help bring the gravy to the desired thickness.

I use unsalted liquids to control the gravy’s
salt levels. Like gravy with pan drippings, gradually whisk the
cool liquid into the hot roux over medium-high heat until it
thickens. To add more depth to the sauce, chopped garlic, shallots,
reduced wine, a splash of balsamic vinegarAs an expert with 10
years of industry experience, I have seen how incorporating a few
extra ingredients can make a roux even tastier. A bit of garlic,
onion, or even soy sauce can be added before the roux for an extra
aromatic flavor. With the right combination of ingredients, the
roux can take on a unique aroma and flavor. The key is to
experiment and find the perfect balance of ingredients for the
desired result.

With a decade of industry experience, I can
attest that gravy made with flour is an excellent choice for those
wanting to make a recipe ahead of time. It is easy to store in the
fridge and will last up to four days. Reheating on the stovetop is
simple and fuss-free. Moreover, you can even freeze it for four
months, only needing to defrost and reheat before serving.
All-in-all, flour-based gravy is a great and practical choice for a
big feast.

As a gluten-free connoisseur with a decade of
industry experience, I can confidently tell you that cornstarch and
arrowroot powder gravies don’t reheat well. Reheating and stirring
will only cause the thickening properties to dissolve and the gravy
to thin out. Therefore, I recommend making these types of sauces on
the same day you plan to serve them.

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