My friend Jim called last night to tell me I forgot Mashed Potatoes and “Grandma” Gravy from my posting of My Favorite Side Dishes. I had a list already started for Savory Sauces and Gravies, but after talking with Jim I decided gravies needed their own list. Because if anything is more delicious and harder to achieve than a fantastic gravy, I have yet to prepare or taste it. And about the “grandma” part, well it’s because Jim always tells me I make good gravy because I’m a grandma. Ridiculous! It’s not being a grandma. The number one secret to making great gravy is time. Time spent preparing gravy (decades in my case) and actual time for the gravy to burble while the flavors develop, and the mixture thickens to glossy perfection. So, in my estimation, practice and patience are the two main ingredients in a wonderful gravy.
So, along with providing you with my list of favorite gravies, I decided to write down my way of ensuring successful gravy results. There are just a few simple steps to follow, but they make all the difference in the world. (Or at least I think they do!)
Fat – drippings and brown bits from roasting/frying turkey, chicken, pork, or beef, unsalted butter, or fat of choice.
Flour or starch of choice – added to fat over low heat until the mixture resembles wet sand. This step takes time because you want all the fat absorbed by the starch. (And BTW, flour is my starch of choice.) If you are adding onion, garlic, or any other veggie to your gravy, slowly caramelize the onion in the fat and add the other veggies for just a minute before whisking in the flour. Let the mixture turn a nice golden brown before slowly adding liquid.
Liquid – Hot broth or stock (homemade is best), milk, or cream whisked in a small amount at a time until desired consistency is achieved. Whisking helps prevent lumps. This process takes me at least 20 minutes. Actually, when I am making turkey gravy, I start making the gravy as soon as the turkey comes out of the oven and has been transferred to a platter to rest before being sliced.
Don’t add salt until your final taste before serving, especially when using purchased broth or stock. (Even low-sodium stock or broth.) And never add salt when you make your own broth or stock. Salt can always be added. But do add a bit of freshly ground black pepper to any gravy.
Taste as you go along. If a boost of flavor is required, add a bit of base or even a gravy mix. (All’s fair when it comes to great gravy!) Better Then Bouillon makes great flavor bases. Plus, they offer a wide variety of flavors.
For brown or white gravy, add a bit of Kitchen Bouquet. Kitchen Bouquet adds a nice rich color to your gravy. This seasoning sauce is primarily composed of caramel with vegetable flavorings. I also use KB in stews and some soups.
For any gravy, fresh herbs and spices can be really tasty. Wine or dry sherry are also fine additions.
Give it time! Gravy requires time to thicken and become silky smooth. So, never rush your gravy. And serve it super-hot.
Cognac – OK, not everyone has a small bottle of cognac in their pantry. But I would not have it any other way. Just a bit added to some gravies just before serving lifts the taste of your gravy to a new dimension. A tad bit of fresh lemon juice is also wonderful for certain gravies.
Well, that’s it. All I have to say on the subject of gravy. Except, gravy is comfort food. Probably not a good idea to serve it every day. But on special occasions, there is simply nothing finer. I mean really, what would mashed potatoes and turkey dressing be without turkey gravy? Inconceivable! That’s what it would be. Inconceivable!
So, with thoughts of turkey gravy happily floating through my mind, I wish you all peace and love.
MY FAVORITE GRAVIES
Bacon Flavored Red Gravy (under Grilled Meatloaf with Bacon Flavored Red Gravy)
Beef Gravy with Mushrooms and Onion
Italian Chicken Gravy (over polenta)
Lamb Gravy (under Stuffed Boneless Leg of Lamb)
Mushroom Gravy (under Jägerschnitzel – German Pork Schnitzel with Mushroom Gravy)
Onion Gravy (under Beer Braised Bangers (Sausages) with Onion Gravy)
Pan Gravy (under Chicken Fried Steak with Pan Gravy)
Sausage Gravy (under Biscuits with Sausage Gravy)
Turkey Gravy with Cognac