Blog / How Do You Make Gravy
Saturday, 18 August 2012 at 07:04
Gravy is just any sauce that people use like a base for soups or stews or added to a dish. Gravy is really a liquid that's thickened having a starch, either flour or cornstarch.
One thing I have learned through the years is that people generally fall under 1 of 2 categories when it comes to food preferences. You will find people who prefer dry meals and those who prefer wet meals. I favor dry foods like crunchy fried chicken or perhaps a thick steak and my husband and his family are wet. So, to keep the peace in the household I'd to learn to make a good tasting gravy that I can serve alongside many meals. Here are some of the tips I have worked out.
Brown gravy can be created using any pan drippings. Remove the meat after it's completed cooking, skim off excess oil. Add a few tablespoons flour and stir with a whisk until an even paste forms. Once you have this flour and drippings paste, add your liquid. This can be water with bullion added for extra flavor, a broth, or a combination of these along with a little wine. YES. You should use chicken broth with beef or pork, so use what you have on hand. Salt and pepper to taste.
A delicious gravy that goes well with just about any meat is really a mushroom gravy. I usually make sure I have cream of mushroom soup in the cabinet. Thin with a handful of tablespoons water or broth and mix to your pan drippings, or simply thin in a small saucepan, heat and pour over any dish.
how to make gravy
Want something a little more flavorful? Grab that box of onion soup mix. I use this often to flavor beef, pork, or chicken.
TIP: Turn to the shop brands and you may find there lower sodium and sugar.
For an Onion gravy, season your meat using the dry soup mix then thicken the drippings as above or make use of the mix as the base for a gravy. Simply combine the soup mix, 1 tablespoon corn starch, and a cup of cool water. Provide a boil over medium heat, stirring constantly to prevent scorching and viola, you've gravy.
Ditch that store-bought macaroni and cheese. Within A few minutes you can make a cheese gravy beginning with making a white gravy. This is simply 2 cups cold milk and a pair of tablespoons cornstarch combined and heated as for the onion gravy above. Once your sauce comes to a boil then reduce the heat and include 2 cups shredded extra sharp cheddar cheese, pepper and salt to taste. For a real treat give a small can of Rotel brand tomatoes with peppers and enjoy the mac-n-cheese. You will never return to the box. My loved ones loves this with ham and broccoli added to make a one dish meal.
White gravy is great if you add sausage and pour over biscuits in the morning. Just replace the cheese above with crumbled, cooked sausage.
Tomato Gravy is what most people think about the basis for most marinara sauces, however, you could make tomato gravy for everyone with lots of dishes, especially beef or chicken. Use any canned tomato sauce or juice, thicken with cornstarch as mentioned above, 2 tablespoons to every 2 glasses of liquid, and
Using a fruit dessert? Why not try a fruit gravy. Simply thicken any 2 glasses of fruit juice with Two tablespoons of cornstarch and heat to boiling. Pour over frozen treats to have an instant hit, spoon over pound cake or pie to impress family and friends. The options are limitless.
You can see that making gravy is not nearly as difficult as many believe and the rewards will show on the faces of your family and friends once they sit down for your table. Surprise them tonight with gravy.