Gravy 911

Hello friends, gravy is the creamy goodness that tops a roast dinner, mashed potatoes, a holiday feast and more. When I was a young woman, I often battled lumps in my gravy. That’s right, I battled lumps and a few other “gravy related” crises.

First I have a warning…..you may develop a love hate relationship with your whisk!

A rich, savory gravy is always a welcome addition to any meal. It covers any and everything in yummy flavor. “I’ll pass on the gravy”, said no one ever (smile).

Lumpy gravy is frustrating. Runny or too thick gravy is also disappointing. It’s all about the power of the whisk! The best gravy recipes focus on two key principles- the roux (fat and flour base) and continuous whisking.

I hope these simple tips will lead to your creamiest, most delicious gravy every time.

Gravy traditionally starts with the pan drippings (poultry or beef). But if you don’t have drippings, you can use unsalted butter and broth (beef, poultry or veggie).

When using drippings skim off ¼ cup of fat for your roux. Then sieve the remaining drippings through cheese cloth and set aside. You will need 1 3/4 cup sieved drippings or broth to add to the roux. This easy recipe makes 2 cups of gravy.

Start with the roux, which is equal parts fat and flour. Using drippings ( or butter if using broth) you need to pour ¼ cup of drippings (or unsalted butter) into a medium saucepan over medium heat. Bring it to a simmer and then sprinkle a ¼ cup of all-purpose flour. Grab your whisk and get ready to whisk away. Whisk vigorously for 1-2 minutes until it resembles a thick, bubbling paste. Continue cooking for at least one more minute. This will remove any floury taste.

Now it’s time to incorporate the liquid. Reduce the heat to low and slowly, pour ½ cup of the sieved drippings (or broth) into the roux, whisking constantly. Your arm will get a work out, but it’s worth it. The roux will start to look very thick and lumpy at first, don’t panic! Keep whisking until it resembles a thick, smooth paste. Continue adding the remaining liquid, about a ½ cup at a time, whisking constantly until it is all incorporated and creamy smooth.

Bring the gravy to a gentle simmer, still whisking frequently. But not as vigorously for about 3-5 minutes, or until it has reached your desired consistency. It will thicken as it heats. Season with salt, pepper, a pinch of dried herbs (like rosemary, thyme or sage). An optional splash of Worcestershire sauce or a bouillon cube can add extra flavor too. Especially if you’re not using drippings. Keep in mind, the drippings and stock are already seasoned, so it’s best to taste before adding more seasonings. (smile)

GRAVY 911 printable below

Lumps in the Gravy

• Sieve into a new saucepan and heat.
• Use an immersion blender directly in the saucepan to smooth it out.
• Transfer it to a regular blender and pulse until smooth.

Gravy is Too Thin

• Create a slurry by whisking 1 Tbsp. of cornstarch with 2 Tbsp. of cold water or stock. Pour a little of the slurry into the simmering gravy and whisk until thickened. Repeat if needed.
• Add a little bit of dry potato flakes, a teaspoon at a time and whisk until preferred consistency. My Mum taught me this one. (smile)

Gravy is Too Thick

Whisk in a little warm stock, broth, or water, a tablespoon at a time, until it reaches your desired consistency.

Gravy is Greasy           

• Simmer the gravy for a few extra minutes, and the excess fat will often bubble to the surface, allowing you to skim it off with a spoon, or a piece of bread.

Wishing you perfect gravy and a great day ahead