If you’ve ever been in an Italian restaurant or had Thanksgiving at your house, chances are good that you’ve eaten a little bit of gravy.
You may have even wondered what exactly it was and how it got its name.
Gravy is basically just a thickened sauce that comes from cooking meat (or vegetables) until they’re tender enough to eat.
There are many different ways to make gravy, but there are two main types: white gravy and brown gravy.
White gravy uses milk instead of stock and often contains cream.
Brown gravy has more liquid than white gravy and usually doesn’t contain any dairy products.
What Is The Best Way To Make Gravy?
The most basic method for both kinds of gravy involves heating up ingredients like fat and flour together to create a roux, which will thicken when exposed to heat.
This is one of the oldest methods known to man, dating back to ancient Egypt.
The modern version of this technique includes adding butter to the mixture first before adding other liquids such as water or stock.
This helps prevent burning while creating a smooth consistency.
Another common method of making gravy is using a “roux cube.”
These cubes consist of equal parts cornstarch and cold water mixed into a paste, then heated on low-medium heat.
Once warmed, these cubes can be added directly to hot liquid without having to mix them first.
They work similarly to a roux, except they don’t need to be cooked.
In addition to these techniques, there are several others used by chefs all over the world.
For example, if you want to use less fat, you could try deglazing the pan after removing the meat to capture those tasty bits floating around in the bottom of the skillet.
You could also add wine or brandy during the initial cooking process to boost flavor.
And finally, you could strain the finished gravy through cheesecloth or a fine mesh sieve to remove unwanted particles.
What Are Some Tips For Making The Perfect Gravy?
Making great gravy starts with choosing the right ingredients.
You want something like chicken soup base, which can be found in the grocery store next to the bouillon cubes.
If you don’t have access to this type of product, however, try using beef broth.
It will give you similar results without being as strong tasting.
To get started on your gravy, season the meat first so that it absorbs all of the flavor.
Then add whatever other ingredients you need to create your desired taste profile.
After adding everything together, let the mixture simmer for about 20 minutes before serving.
The longer it cooks, the thicker the gravy becomes.
Tips for making white gravy
- Use low-fat milk or non-dairy creamer when substituting for regular milk.
- Don’t use cream cheese if you plan to make white gravy because it will curdle once heated.
- Be sure to remove excess fat after sautéing the meats and veggies.
Tips for making brown gravy
- When preparing ground beef or turkey, drain off some of the grease before sauteeing the meat.
- Make sure to cook the meat long enough so that it turns into a nice medium-rare steak cut.
- Add onion powder, garlic salt, and black pepper to the mix.
What Is The Most Common Way To Make Gravy?
The most popular method of cooking meats to create gravy is called “pan-frying.”
You put butter or oil on a hot skillet and cook up all the bits of beef, chicken, pork, seafood, etc.
that fall off during the process so that they can be incorporated into the gravy later.
Next, add flour to the pan.
Then slowly pour in the milk or wine mixture while whisking constantly.
Once everything is combined, let the mixture simmer and thicken slightly before adding additional salt and pepper as desired.
White gravy is typically thicker and richer because of the addition of cream.
It also requires less work since you don’t need to start over every time you want another cup.
Brown gravy is thinner and lighter tasting due to the lack of fat content.
For this reason, it takes longer to thicken.
The flavor profile depends entirely upon what kind of meat you use.
If you use bacon grease, it will taste like bacon.
Another option for creating gravy is using store-bought powdered gravy mix.
These mixes include cornstarch, onion powder, garlic powder, and other spices.
They come pre-measured and ready to go.
Mix them together with water according to package directions before using.
You can find these in the baking aisle of your local grocery store.
Finally, if you’d rather not heat anything up, you can always buy premade frozen gravy packets.
They come in various flavors such as mushroom, tomato basil, and others.
Just follow the instructions on the packet to complete the recipe.
What Are Some Common Mistakes People Make When Making Gravy?
The first mistake people typically make when making gravy is not measuring their ingredients properly.
The amount of salt should be proportional to the amount of fat used to cook the meat.
For example, if you use bacon grease as opposed to vegetable oil, you will need less salt because bacon grease has a much higher percentage of saturated fats.
Next, people tend to over-salt their gravy by adding too much salt.
If you add too much salt while cooking, the meat won’t absorb all of the water and the dish will turn out dry.
Adding too much salt also makes the gravy taste bitter and salty rather than savory.
Finally, people often overcook their meat before adding it to the gravy pot.
Overcooking causes the protein in the meat to break down into smaller pieces so that it takes longer to thicken up once added to hot liquid.
To avoid this problem, keep your meats undercooked during prep time, then let them rest for 10 minutes after cutting them up before putting them in the gravy.
Now that we know why people mess up on these things, here are some tips for avoiding those pitfalls and creating delicious gravy every time.
How Can I Make My Gravy Thicker?
Gravy should be slightly thick so it coats the food well without being too runny.
If you want to thicken up your gravy, try adding cornstarch.
Cornstarch mixes easily into liquids and creates a smooth paste, which will thicken them right before your eyes.
You can also use arrowroot powder if you don’t like using cornstarch, as long as you mix it with cold water first.
The only thing you need to watch out for is that you shouldn’t add it all at once because this could create lumps.
To avoid lumping, start by heating your liquid over medium-high heat.
Then slowly whisk in half a cup of cornstarch while stirring constantly.
Once you see the mixture starting to get thick, then go ahead and pour it in the rest of the way.
Another option to thicken up your gravy is to cook down your raw ingredients on low heat.
Add one tablespoon at a time, stir frequently, and wait until it starts getting thick before pouring in another tablespoon.
It takes a little longer to do this method, but it’s worth it!
How Can I Make My Gravy Thinner?
Gravies come in all shapes and sizes, so the thickness of one depends on how much water you want to remove.
If you’d like to thicken up your gravy, try adding some cornstarch.
Cornstarch will help create a smooth consistency when combined with other ingredients.
There are several methods for making gravy thicker.
One way is by using less liquid while another method involves blending everything together into a paste before adding the rest of the ingredients.
1.Add cornstarch if needed
The easiest way to thicken your gravy is to use cornstarch.
Just follow these steps:
- Measure out 1/4 cup of cornstarch and place it in a small bowl.
- Add 2 tablespoons of cold water to the cornstarch and stir well.
- Combine the starch mixture with your pan juices and continue stirring until the gravy reaches the desired thickness.
This is also known as “adding the starch later” because you’ll be combining the starch and water after you’ve already cooked your food.
You can also mix the cornstarch directly into the boiling liquid, which would eliminate this step entirely.
But keep reading to learn about the second way to thicken gravy.
2.Use flour
Another option for creating a thicker gravy is to combine flour with water.
To do this, pour half of the amount of liquid called for into a separate measuring cup and sprinkle the flour over the top of it.
Pour the remaining liquid into the skillet containing the gravy and then slowly whisk the flour-water mixture into the hot pan.
Continue whisking until the gravy becomes thick.
3.Blend everything together
For a simple yet effective way to thicken your gravy without having to measure anything, simply blend all the ingredients together in a blender.
Start by pouring the entire amount of liquid into the blender along with the salt and pepper.
Then turn the blender on low speed and gradually increase it to high speed until the gravy achieves the desired thickness.
Should I Add Flour To My Gravy?
There are several reasons why adding flour to the mixture before simmering could be beneficial.
One reason is that flour gives the sauce body.
Flour also helps thicken the gravy so it will hold up better on top of things like mashed potatoes and rice.
Flour also acts as a preservative.
As long as you don’t let the gravy boil too much, the fat content should help keep whatever is being cooked inside warm longer.
Adding flour to your gravy can give it a thicker consistency
The best way to do this is by making a roux.
A roux is essentially a paste made out of equal parts butter and flour.
When you combine these two ingredients together, you get something called “beurre manié” which means “butter hand.”
Once you mix all the dry stuff together, you then stir it into your boiling liquid until it becomes creamy.
Adding a small amount of cold water to the mixture while stirring keeps everything smooth.
Adding flour to your gravy can prevent sticking problems
Another benefit of using flour is that if you accidentally leave some bits of food stuck onto the bottom of your pot, those pieces won’t stick.
If you use a metal spoon or spatula, you run the risk of scratching the surface of the pot, leaving behind a mark that might attract grease later when you try to remove the food from the pot.
Using a wooden spoon will protect against scratches because it prevents direct contact between the utensil and the metal pot.
Using flour can preserve your gravy longer
One last benefit of flour is that it helps extend the shelf life of your gravy.
The fat in the gravy will help slow down the rate at which bacteria grows.
In other words, it slows down spoilage.
It’s important to note though that fats aren’t necessarily perfect preservatives.
They only offer temporary protection.
You still need to refrigerate foods that contain them after they’re finished cooking, especially if you plan on serving them right away.
Should I Add Water To My Gravy?
Gravies like the one we’ll be making today are called thin gravies because their consistency is closer to that of sauce than gravy.
When you cook something as dry as ground beef, which tends to be very lean, it needs moisture to keep it moist while it cooks.
If you don’t add water to this type of gravy, it will become too thick to pour off of the stovetop into your serving dish.
The easiest way to fix this problem would be to simply add some hot water to the pot when you start cooking the meat.
But if you do that, you’d miss out on all those delicious flavor-rich bits from the bottom of the pan!
Instead, let’s take a look at how you can thicken up your gravy without adding extra water.
What Kind Of Pan Should I Use To Make Gravy?
There are several options when deciding which type of pan will work best for making gravy.
For example, if you want to use a frying pan, you need to be sure that the pan is non-stick so that you can easily remove all of the excess fat after you cook your meal.
If you prefer cast iron, this is another option because it retains heat well, unlike most other pans.
You might also consider using a Dutch oven or pot roast crockpot to keep your food warm while you finish up the rest of dinner prep.
Whatever pan you choose, make sure that it has deep sides that won’t burn on high heat.
Also, consider investing in a large skillet or sauté pan that allows you to put multiple ingredients into one vessel.
The larger the surface area, the better chance you have of evenly distributing the heat across your entire dish.
The size of your pan does matter as well.
A smaller pan will reduce the amount of time needed to thicken your gravy.
However, if you don’t have much room, try not to go bigger than 8 inches by 10 inches.
One last thing to remember is that the shape of your pan matters too.
Round pots like ramekins tend to hold their heat longer than rectangular ones like casserole dishes.
When choosing a pan, always check the inside dimensions to ensure that it fits your needs.
What Is The Difference Between Brown Gravy And White Gravy?
Gravies can be divided into two categories based on how they end up looking.
In general, white gravies tend to look like thin sauces while brown gravies tend to be thicker.
They both start out as roux—that is, when flour is cooked in fat, it becomes smooth and dark yellow-brown in color.
The key differences lie in how these liquids get added and how long they cook before being whisked together.
White gravy starts with 1 cup of butter melted over medium heat.
Once the butter melts, add 2 cups all purpose flour and stir constantly with a wooden spoon until the mixture turns light tan in color.
As soon as this happens, pour in 3 cups whole milk and continue stirring until the mixture turns completely clear.
This process takes about 5 minutes, so don’t let the butter burn!
When it does turn clear, remove the pan from heat and set aside for 10 minutes.
Then, slowly bring everything together by adding ½ teaspoon kosher salt, ¼teaspoon black pepper, and one beaten egg yolk per half cup of milk.
Whisk vigorously until well combined.
If you want extra flavor, you can also add some minced garlic or fresh herbs.
Brown gravy starts off similarly, but instead of using butter, we will melt 4 tablespoons of vegetable oil over high heat.
While the oil heats, combine 2½ cups all purpose flour with 1 cup water in a separate bowl.
Mix thoroughly and then add to the hot oil.
Continue mixing constantly until the mixture begins to bubble and thicken slightly.
Add 6 cups chicken stock and mix until incorporated.
Reduce the heat to low and simmer until the mixture reduces by half.
Let cool for 10 minutes before proceeding.
Now that you know the basic steps for making either type of gravy, here’s how to do it yourself.
- Step 1 – Melt butter in large skillet over medium heat.
- Step 2 – Stir flour into the melted butter.
- Step 3 – Slowly whisk in milk, starting with ¾ cup and working up to the full amount.
- Step 4 – Cook, stirring frequently, until mixture turns clear and coats the back of the spoon. Remove from heat and allow to sit for 10 minutes.
- Step 5 – Return pan to medium heat and slowly incorporate eggs, followed by salt and pepper.
- Step 6 – Simmer until gravy reaches desired consistency.
How to make white gravy from scratch
Here is a simple recipe to follow if you want to learn how to make white gravy without having to buy premade packets.
Ingredients:
1 tablespoon unsalted butter
4 tablespoons all purpose flour
¾ cup milk
Salt & Pepper to taste
Method:
In a medium sized pot over medium heat, melt butter.
After butter has melted, add flour to the pan and stir until blended.
Allow mixture to sizzle for a few seconds.
Pour in milk and whisk until gravy is thickened.
Season to taste with salt and pepper.
How to make brown gravy from scratch
The following is another version of homemade gravy that works great for holiday dinners, especially turkey day.
Ingredients:
6 cups beef stock
2 tablespoons olive oil
2 teaspoons dry red wine
⅓ cup flour
¼cup onion powder
¼cup paprika
1/8 teaspoon ground nutmeg
¼teaspoon cayenne pepper
¼teaspoon dried thyme leaves
¼teaspoon celery seeds
½teaspoon kosher salt
¼teaspoon freshly cracked black pepper
Method:
Melt oil in a large pot over medium heat.
Add onions, paprika, and spices and sauté for five minutes.
Sprinkle in flour and stir constantly until evenly coated.
Gradually add in stock, stirring continuously until mixture thickens.
Bring to a boil and reduce heat to low.
Cover and simmer for 30 minutes.
Season to taste with salt and pepper.
Equipment
- 1 Bowl
- 1 Pot
Ingredients
- 3 tbsp. butter
- 3 tbsp. all-purpose flour
- 1 c. turkey
- 2 c. low-sodium chicken broth
- Kosher salt
- Freshly ground black pepper
- 1 tsp. thyme
- 1 tsp. sage
Instructions
- Melt butter in a small pot over medium heat. After cooking the flour for one minute until it turns golden, mix in the pan drippings. (Use the extra drippings if you have more than a cup, and cut back on the broth!)
- Mixture should be brought to a boil before being simmered gently until just slightly thickened.
- Fresh herbs are added while the mixture is still simmering. One cup of broth is then whisked in. Add salt and pepper to taste.
- If gravy is too thick, simmer for 10 minutes while gently adding more broth. the seasoning.
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My blog is all about creating delicious meals with ingredients that are easy to find in your local grocery store. I’m passionate about making yummy meals that I can share with my friends and family.